Insalata di Anguria, Aragosta, Finocchio e Arancia Watermelon, Lobster, Fennel and Orange Salad

Watermelon, Lobster, Fennel and Orange Salad

Story of the Dish

This elegant summer salad combines the sweetness of ripe watermelon with delicate lobster, crisp fennel and the fresh acidity of orange. Watermelon remains the principal ingredient, while the lobster adds richness without overpowering the balance of the dish.

Recipe Information

Region: Contemporary Italian Cuisine

Servings: 4

Ingredients

For the salad

28.2 oz seedless watermelon

2 live lobsters, approximately 19.4 oz each

1 medium fennel bulb

2 oranges

1.4 oz toasted pistachios

12 small fresh mint leaves

8 tender fennel fronds

Fine sea salt

Freshly ground white pepper

For the orange dressing

2 fl oz fresh orange juice

0.5 fl oz fresh lemon juice

1 teaspoon finely grated orange zest

1 teaspoon mild honey

2.4 fl oz extra virgin olive oil

1 teaspoon finely chopped fresh mint

Fine sea salt

White pepper

Preparation

Preparing the Lobster

Bring a large pot of well salted water to a controlled boil.

Cook the lobsters for approximately 8 minutes, depending on their exact size. Transfer them immediately into ice water to stop the cooking process.

Remove the meat carefully from the tails and claws. Reserve the shells for preparing a seafood stock or bisque.

Cut each lobster tail into thick medallions. Leave the claw meat whole whenever possible. Season lightly with sea salt, white pepper and a few drops of extra virgin olive oil.

The lobster should remain moist, tender and naturally sweet.

Preparing the Watermelon

Remove the rind and any visible seeds.

Cut the watermelon into irregular pieces approximately 3 centimeters in size. Place them on absorbent paper for 5 minutes to remove excess surface liquid.

Do not compress or excessively season the watermelon. Its natural texture and flavor must remain intact.

Preparing the Fennel and Orange

Remove the tough exterior layer of the fennel. Slice the tender heart very thinly using a mandoline.

Place the sliced fennel in ice water for 10 minutes, then drain and dry thoroughly. This treatment produces a crisp texture and a lightly curled appearance.

Remove the peel and white membrane from the oranges. Cut the segments cleanly between the membranes, collecting any juice released during preparation.

Preparing the Dressing

Combine the orange juice, lemon juice, orange zest, honey, salt and white pepper.

Slowly incorporate the extra virgin olive oil while whisking continuously. Add the chopped mint only at the end.

The dressing should be fresh and aromatic, with sufficient acidity to balance the sweetness of both the watermelon and lobster.

Assembling the Salad

Place the watermelon, fennel and orange segments in a chilled bowl.

Add only enough dressing to coat the ingredients lightly. Toss carefully to avoid damaging the watermelon and orange.

Add the toasted pistachios immediately before serving so they retain their texture.

Chef Tips

Keep every component well chilled, but remove the lobster from refrigeration approximately 8 minutes before plating. Lobster served excessively cold loses much of its natural sweetness and delicate aroma.

Dress the salad only at the moment of service. Salt and citrus will quickly extract water from the watermelon if the dish is assembled too early.

Mistakes to Avoid

Avoid excessive heat, over seasoning and unnecessary garnishes that hide the principal ingredient or damage the intended texture.

Serving and Presentation

Arrange a generous foundation of watermelon across a wide, shallow ceramic plate.

Distribute the orange segments and crisp fennel naturally between the watermelon pieces. Position the lobster medallions and claw meat individually across the salad.

Finish with toasted pistachios, small mint leaves, fennel fronds and a few drops of orange dressing.

The presentation should remain low, spacious and natural. Avoid vertical garnishes and excessive decoration. The watermelon must occupy more than half of the visible composition.

Wine Pairing

Vermentino di Gallura DOCG

Its saline freshness and citrus character complement seafood without masking delicate flavors.

Verdicchio dei Castelli di Jesi DOC

Its acidity and almond finish cut through olive oil and support aromatic herbs.

Etna Bianco DOC

Minerality and bright acidity keep the pairing precise with shellfish and seafood sauces.

Soave Classico DOC

Floral notes and restrained fruit balance briny seafood and gentle aromatics.

Franciacorta Brut DOCG

Fine bubbles refresh the palate and work especially well with fried, roasted or richly dressed seafood.

Nutrition per Serving

Approximate nutrition per serving: 460 calories, 1.2 oz protein, 1 oz carbohydrates, 0.8 oz fat, 0.2 oz saturated fat, 0.1 oz fiber, 0.2 oz sugars, 720 mg sodium, and 105 mg cholesterol. Values vary with the fish, sauce, and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca