I thrive off of vibrancy. I love it in all the forms that it’s available. Visually, I’m just enthralled by colors. I love me some white, but throw in some teal, hot pink, purple, and gold and I’m in heaven. I cannot get enough out of flowers. I love vibrant music. Super alternative animal collective’s merriwhether post pavilion album is perfect vibrant listening. Feeling…feeling vibrant is really where it’s at. Waking up, every day, totally in love with your life and what you do every single moment, is seriously pure bliss in its finest and most spectacular form. Tasting vibrancy is also possible.

With this salad. This salad is everything. It’s almost too gorgeous to eat. It has beautiful winter citrus pieces and is dressed with a spiced, bright citrus dressing. It also has the always decadent, perfectly textured avocado. Plus oh-so slightly licoricey fennel. I personally think licorice is vile food, but I love fennel, so don’t let that stray you away from it. Lastly, the salad is finished with succulent lobster pieces. Boston chef Jeremy Sewall, a serious food genius, created this recipe.

The salad is great to enjoy right now because we’re in the last stretch of winter, the time that most of these elements are in their seasonal peak. When you eat it, let the vibrancy take over not only your taste buds, but all elements of your life.

Arugula salad with lobster, orange, avocado, & fennel

Adapted from Jeremy Sewall

Notes: Yes, lobster is expensive. If you are feeling fancy, go for the lobster. But this salad goes really well with any type of seafood. Try it with shrimp, salmon, scallops, or a white fish. Chicken marinated with lemon might even works as well.

Arugula is a green with a slight peppery taste. Use mixed baby greens or spinach instead if you want, but I wouldn’t use romaine as it’s a little too crunchy.

Use any type of citrus you have on hand. Meyer lemon and grapefruit are wonderful.

For salad

About 1 pound lobster meat (from 2 1 1/2 pound live lobsters), or store bought lobster meat

2 ripe avocados

1 head fennel, shaved thin

2 blood oranges, segmented, juice saved

2 oranges, segmented, juiced saved

1 small red onion, diced small

For dressing

4 cardamom pods, or 1 teaspoon ground cardamom (if you don’t have cardamom, you can omit this completely or substitute coriander)

1 sprig thyme (about 1 teaspoon fresh thyme, 1/2 teaspoon dried)

1 tablespoon freshly squeezed lemon juice

Reserved juice from citrus

1/4 cup extra virgin olive oil

1 bunch baby arugula

If you are cooking your lobster

Steam or boil the two lobsters with the tails tied together (belly to belly) to ensure that they stay straight. They usually cook perfectly in 8 minutes. After they are cooked, shock them in ice water. Once cooled, remove the tail meat and slice each tail widthwise into eight thin pieces. Carefully remove the claw meat to retain its shape. remove knuckle meat and dice.

Make the dressing

In a small saucepan, cook the thyme, reserved citrus juice, and cardamom pods or ground cardamom and let it simmer until its reduced to about 1/4 cup of liquid. Strain and let cool to room temperature. Mix with the olive oil and season with salt and pepper to taste.

Assemble the salad

Cut the avocado in half and remove the pit. Carefully slice the avocado thin, divide slices on 4 plates laying flat. In a mixing bowl, put the citrus segments, fennel, arugula, and onion. Toss with enough of the dressing to coat well but not soak the salad. Season with salt and pepper. Place the salad on the avocado and top with the lobster. Drizzle a little of the remaining dressing over the top of the lobster and serve.