Lobster Roll with Shaved Fennel and Citrus

Lobster Roll with Shaved Fennel and Citrus

When August arrives it seems that summer begins to wind down. Not that there are not many gorgeous summer days to come but I find myself dreaming of early fall, cooler days, and the fall fair in late August just before the kids head back to school. It is inevitable when the temperature in Celcius has been in the high 30's for several weeks. It is natural to dream of corn on the cob, pogo sticks and cotton candy... some of my favourite fall fair food as a child.

Today you have healthier choices when attending your local fairs. Salads, grilled meats, lettuce wraps. Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side. 


Thank you for joining us once again for this monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club theme is 'Come to the Fall Fair' chosen by yours truly. These are just the types of foods I would love to see at our local agricultural fairs beginning at the end of the month.

Lets see what our group has brought along...

For the piece de resistance I brought along a LobsterRoll with Shaved Fennel and Citrus . In truth this was the best lobster roll I have personally ever tried. Jerry spent a few weeks on Cape Cod and he must try this and compare it to the lobster rolls he had on the East Coast.

Susan of The Spice Garden   lightens up Beer Battered Onion Rings. 

Sarah of All Our Fingers in the Pie brings her own version of a lightened up Taco in a Bag with a Low Cal Twist.

Jerry of Jerrys, Thoughts Musings and Rants had a difficult choice of finding a healthy vegetable course but came up with a winning Grilled Corn onthe Cob with Roasted Jalapeno Butter.

Sandi of The Whistestop Cafe Cooking ends our meal with a bang with a verion I would love to see at our local fair... Caramelized Banana Sundae.

Lets go to the recipe..... 

**Lobster Roll with Shaved Fennel and Citrus**

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns

Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.

Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

To Cook Lobster Tails:

Bring 6 to 8 cups of salted water to boil in a large pan for approximately 4 lobster tails. Be generous with the salt, but don't add more than 1 tablespoon.

Leave the lobster in its shell. It's customary to leave the shell on the lobster if you're boiling it. The shell will help impart flavor and make sure the meat of the tail doesn't fall apart while cooking.

Drop the tail(s) in the boiling water and reduce to a simmer.

Cook for about 1 minute per ounce of tail meat. For example, 10 oz. of tail meat needs to cook for 10 minutes. If you are cooking with 4 tails that each weigh 10 oz., don't cook the tails for 40 minutes; cook for 10 minutes!

If you are cooking a lot of tails (4+), add a minute or two on top of the original cooking time.

Once the lobster is cooked, crack the shell open with kitchen shears to make it easier to eat (optional). You can also do this with a knife, but be careful not to break apart the lobster meat as you cut through the shell.

Serves 6

You  are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.