Serves 4 as a Light Salad

GRILLED LOBSTER

2 ea. Maine Lobster Tails, 6 oz. sliced into 1 oz. medallions

Salt and Black Pepper

Vegetable Oil

Procedure: Sprinkle Lobster with oil, salt and pepper. Grill over a medium hot grill. Mark on both sides. Be careful not to overcook, less than a minute in each side. Refrigerate to stop the carry-over cooking.

 ORANGE SALAD

2 Oranges, Peeled and Segmented, reserve the juice

½ Cup Fennel, Shaved

3 Cups of Romaine Lettuce, Julienne

2 T Grape seed Oil

Pinch of Salt and Pepper

Procedure: Combine all the ingredients in order to coat the lettuce and mix in the fennel.  Plate the orange salad, top with cooled lobster. 

Drizzle lobster with any leftover dressing.