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Home   Recipes   Butter-Poached Lobster with Grapefruit-Vanilla Vinaigrette

May 19, 2026

Elegant and aromatic. The vanilla bridges the gap between the sweet lobster meat and the acidic citrus in this elevated summer salad.


  • - 2 Lobster tails (shelled)
    - 1 stick unsalted butter (for poaching)
    - 1 large Grapefruit (segmented, juice reserved)
    - 1 ripe Avocado (sliced or pureed)
    - The Vinaigrette: 3 tbsp grapefruit juice, 1 tsp honey*, 1/2 vanilla bean* (seeds scraped), 1/4 cup neutral oil.
    - Greens: Micro-arugula or Watercress.

  • 1. The Vinaigrette: Whisk the grapefruit juice, honey, and vanilla seeds. Slowly stream in the oil until emulsified. Let sit for 30 minutes to infuse.
    2. The Lobster: Melt butter in a small saucepan over low heat (keep it around 140°F/60°C). Submerge lobster tails and poach for 6–8 minutes until opaque. Slice into thick medallions.
    3. Plate: Create a base with avocado and grapefruit segments. Place warm lobster on top.
    4. Finish: Drizzle the vanilla vinaigrette over the lobster while it's still warm to release the aroma. Garnish with chive blossoms.