Grocery stores are getting all pumpkined-out and I’m not ready for that yet.
My car thermostat read 100º today. We’ve got a long way to go before we break out sweaters in these parts, which is exactly why I started this blog in the first place. Our climate doesn’t line up neatly with the seasons. If you, like me, would like to hold off on all the soup recipes, welcome my friend. We’ll make the best of this never-ending summer weather.
We went to Big Pine Key a few weeks ago. A lot has changed since Hurricane Irma, and many of our usual lobster spots were nowhere to be found. Still, we had the best time swimming around, exploring. The water was warm, calm, and clear, and yes, we did manage to find some lobsters in new hiding places. 
This salad came about one evening while we were there, and Toby said it was the best salad ever, which surprises no one because it has lobster on it. 
It’s a rainbow of fresh, cool veggies topped with lobster, corn, and red onions straight off the grill. 
I also grilled some bread because that sweetens the deal any time you serve salad for dinner. The dressing is a very simple key lime vinaigrette. Actually none of this is complicated, but the end result is something to behold. 
An embarrassment of riches. 
Grab a cold drink. Fire up the grill. Make an endless summer salad. Not a pumpkin in sight (you’re welcome).
- 3 Florida lobster tails
- 3 ears of corn
- 1/2 red onion, sliced lengthwise with stem attached
- a few slices ciabatta bread (optional)
- 3 tablespoons high-heat oil
- salt and pepper
- 8 cups torn butter lettuce or romaine
- 1 avocado, thinly sliced
- 3 radishes, thinly sliced
- 2 cups cherry tomatoes, sliced in half
- 2 garlic cloves, minced
- 3 tablespoons key lime juice
- 1 teaspoon dijon mustard
- pinch of salt and pepper
- 1/3 cup olive oil
- Preheat the grill for high heat.
- Whisk together the ingredients for the key lime vinaigrette and set aside.
- Using sharp kitchen sheers, slice the lobster tails in half length-wise through the shell and meat. Sprinkle with black pepper.
- Oil the grill grates.*
- Brush the lobster tails, onions, and corn with oil.
- Place the lobster tails on the grill, flesh-side down. Add the onions and corn to the grill. Turn the onions and corn once they begin to brown and cook to your liking.
- Once the lobster tails are opaque and beginning to brown (about 8 minutes) flip them over. and cook a few more minutes. Once they're just about done, add the bread and grill on each side until golden and toasty.
- Assemble the salad with lettuce, tomatoes, avocado, radishes.
- Slice the grilled onions and scatter over the salad.
- Remove the lobster tails from their shells by turning them flesh-side down on a cutting board. Hold down the meat with a fork while you pry the shell up. They should pop out easily. Make thin slices across each tail almost all the way through and fan the tails over the top of the salad.
- Slice the corn off the cob and arrange over the top.
- Serve with key lime vinaigrette and grilled bread.
- *I use a folded paper towel dipped in oil using tongs and rub over the grates several times. You can also use non-stick spray made for grills.
This looks beautifully delicious! We will try it. The mango ceviche Round 2 was again a hit. Thanks!!
Thanks, Kelley! So glad you liked the mango ceviche. I’ve been craving another round of that, too.
People are way to quick to jump on the pumpkin train. I absolutely love every single thing about this salad!
Yeah, a trip to Trader Joe’s the other day sent me over the edge. I was in a bad mood since the parking situation was ridiculous, as is always the case at their stores, and I walked across a broiling hot parking lot into “fall leaves” and cinnamon smell and pumpkin flavored everything on every aisle. I decided to boycott this madness. And I like pumpkin!
Hah, nothing is bad when lobster is added to it!
Miss lobstering days!
I agree! It’s not a hard sell. Hope your next road trip to Florida extends all the way to the Keys. I know it’s a long drive, but you know how beautiful it is. Forest will be ready for lobstering before you know it.
That looks SO yummy! I’m with you — these Florida temps are not tempting me to start cooking with pumpkin just yet. Give me at least another month to ponder those possibilities 🙂
Hopefully I’ll get there, too! It needs to happen before Thanksgiving or I’m in trouble.
Looks delicious! I hope this is on the menu when I see you next month!
Depends on how many lobsters you catch.
Beautiful mouth watering pictures! Looking forward to making this salad, thanks for the delicious ideas.
My pleasure, Evangelia! Thanks for being here.
Pingback: Florida Lobster Pomodoro | Suwannee Rose