Lobster-Orzo Salad With Herbs

Tender lobster with orzo, crisp veggies, and a zesty herb vinaigrette for a bright, refreshing salad.

Total Time:

Yield:

4 servings

½ cup extra-virgin olive oil

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh tarragon

¼ teaspoon coarse kosher salt

¼ teaspoon coarse-ground black pepper

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1½ cups orzo

4 (7- to 8-ounce) cold-water lobster tails

2 tablespoons salted butter, melted

1 (15-ounce) can garbanzo beans, drained and rinsed

4 cups lightly packed baby spinach

4 mini cucumbers, thinly sliced

4 red radishes, thinly sliced

2 small watermelon radishes, peeled and thinly sliced

½ small red onion, finely chopped

Fresh tarragon sprigs, for garnish

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For vinaigrette, in a small bowl, whisk together olive oil, lemon zest and juice, basil, 2 tablespoons tarragon, salt and black pepper; set aside.
For salad, cook orzo in salted boiling water according to package directions. Drain and rinse orzo. Transfer to a medium bowl; toss with half of the vinaigrette.
Using kitchen shears, cut lengthwise through the centers of the hard top shells of lobster tails. Use a knife to cut through the meat and bottom shells to split each lobster tail in half.
Combine 2 tablespoons vinaigrette and the melted butter; brush lobster meat with half of the mixture. Cook lobster halves, meat sides down, in a large skillet over medium heat for 5 minutes. Turn over lobster halves and brush with remaining butter-vinaigrette mixture; cook for 3 to 4 minutes more or until lobster meat is opaque.
To serve, divide orzo mixture among 4 salad plates. Top each with garbanzo beans, spinach, cucumbers, red and watermelon radishes and red onion. Arrange lobster halves on top; drizzle with remaining vinaigrette. Garnish with fresh tarragon sprigs, if desired.

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