Lobster, Fennel and Grilled Grape Salad


This is what I came up with for a light fare for Christmas lunch. Fancy. Healthful. One-dish wonder. Don’t come across that many lobster dishes like this in cookbooks, I wonder why?

This salad was first made in Sardinia for Yotam Ottolenghi’s television series, Mediterranean Feast. I marked it as one of the dishes I wanted to cook when I got his new cookbook, NOPI.

With lobster prices cheaper (per pound) than most other fresh seafood, such as scallops, shrimps and fishes, there is no reason why lobsters shouldn’t be making more frequent appearances on our table. Lobster is among one of my family favorites. Even the lobster heads and shells, the part we don’t eat, would eventually be used and turned into a lovely, deep-flavored broth. I like using this homemade broth for seafood risotto. Yum!

I served the salad warm. The lobsters were steamed, slightly cooled and de-shelled. The fun part was grilling the grapes until split, smoky and charred, which gave them a sweet caramelized taste. Fennel slices were grilled the same way. As a result, the salad took on a charred flavor that went well with lobster and endive. I added radicchio, with a slightly bitter and spicy taste similar to that of endive, which made the salad a more substantial one for a light and special holiday luncheon.


Merry Christmas!

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  • Reply
    Chef Mireille
    December 26, 2015 at 8:52 pm

    this is my kind of salad, utilizing all of my favorite ingredients

  • Reply
    kitchen flavours
    December 28, 2015 at 2:32 am

    Wow, I would be happy to dig in! Looks so yummy! Lobsters are pretty expensive over here!

  • Reply
    Joyce Rachel Lee-Bates
    December 30, 2015 at 2:39 am

    I believe this salad tastes as good as it looks!

  • Reply
    Deb in Hawaii
    December 30, 2015 at 10:45 pm

    Such pretty colors in this salad. Lobster always makes everything feel so special and luxurious! 😉

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