SERVES 4 TO 6
Dressed lobster is a special thing. Chilled and marinated with olive oil and citrus, the lobster is light, flavorful, and perfect for any occasion. It makes a great addition to a shellfish tower or as a light lunch at the beach.
INGREDIENTS
2 (1½-pound) live lobsters
½ fennel bulb, thinly sliced
8 kumquats, sliced and seeds removed, or 1 pink grapefruit, peeled and divided into segments
2 tablespoons extra-virgin olive oil
1½ tablespoons fresh lemon juice
1 tablespoon fresh tarragon leaves or flat-leaf parsley leaves
Flake sea salt
Place the lobsters in the bottom of a large stockpot with a tight-fitting lid. In a separate pot, bring 4 quarts of water to a boil. Pour the boiling water over the lobsters. Cover with the lid and leave undisturbed for 30 minutes. Remove the lobsters from the water and refrigerate.
When cooled, remove the lobster meat from the shells. Give the meat a quick rinse in cool water to be sure there are no shell fragments stuck to it; pat dry.
Remove and discard the intestine from the tails and cut the tails into bite-size pieces. Cut the claws in half. Place the lobster meat in a bowl and top with the fennel and kumquats. (At this point, the bowl may be covered and refrigerated for up to 1 hour or until ready to serve.)
Drizzle the oil and lemon juice over the lobster. Add the tarragon leaves and season with flake salt. Toss gently and serve.