Roasted Vegetables


with Lobster Vinaigrette

Lobster vinaigrette with vegetables

Recipe by: Capische? Chef Brian Etheredge

Servings: 8

Prep Time: 1 hour

  • 8 baby carrots, peeled and blanched
  • 1 heart of palm, sliced into 1” disks
  • 8 cippolini onions, peeled and blanched
  • 1 large fennel root, sliced and blanched
  • 8 oz. haricot vert, or green beans, blanched
  • 1/4 c. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Toss vegetables in olive oil, salt and pepper. Chargrill lightly on high heat. Mound vegetables on platter and drizzle with lobster vinaigrette. Serve warm or at room temperature.

Lobster Vinaigrette

  • 1 cooked lobster, meat roughly chopped
  • 1 grapefruit
  • 1 orange
  • 1/2 lemon
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. tarragon, minced
  • salt & pepper to taste

Cut grapefruit and orange in half. Lightly spray the cut sides of the grapefruit, orange and lemon with olive oil; then grill, cut side down. Whisk juices, olive oil, salt, pepper and tarragon to combine. Stir in lobster meat.

how to make lobster vinaigrette

1. Grilled citrus adds a smoky depth to the vinaigrette.

2. Let the cooked lobster cool, then cut in half and remove the tomalley (the green stuff). Rinse both halves under running water.

3-4. Publisher Diane Woodburn uses long tweezers to extract every morsel for chopping.


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