2 (6- to 8-ounce) Florida spiny lobster tails, removed from the shell
1 Florida orange or grapefruit, peeled and segmented
4 bamboo skewers (6-inch)
1 tablespoon fresh herb mix, chopped fine (thyme, rosemary, parsley)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup microgreens or arugula
1 tablespoon fresh lemon juice
12 Spanish Queen and/or Kalamata olives, pitted
Sea salt and fresh ground pepper, to taste
Preheat a medium sauté pan over medium-high heat. Cut the lobster tails in half, lengthwise. Insert the bamboo skewers into the middle of each of the halved lobster tails. Season the lobster tail meat with salt, pepper and fresh chopped herbs. Add olive oil and butter to the preheated pan. Carefully add the seasoned lobster to the hot pan. Cook the lobster tails for 2 to 4 minutes while turning them until just cooked. Make sure not to overcook the lobster. Remove the lobster skewers from the pan and let them cool slightly. In a small bowl, combine the microgreens or arugula with the lemon juice. Season the greens lightly with salt and pepper and toss to coat. To plate the dish, put a bed of the greens on a small platter. Arrange the lobster skewers, citrus segments and olives. Serve immediately.
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