Grilled Lobster And Avocado Salad Food

GRILLED LOBSTER SANDWICH WITH CHARRED CORN AND AVOCADO SALSA

Steps:

• Preheat a charcoal grill for direct grilling.
• Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book. Brush the lobster meat with some of the oil and sprinkle with salt and pepper.
• Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove from the shell, being careful to leave the meat from each half in one piece.
• Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns. Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice. Spread extra mayo on the top bun, if desired, top the sandwiches and serve.
• Serves: 6
• Preheat the grill to medium direct heat.
• Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour.
• Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears.
• Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper.

LOBSTER-AVOCADO COCKTAIL

Steps:

• Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
• Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

GRILLED LOBSTER AND AVOCADO COCKTAIL

Steps:

• In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses.

GRILLED LOBSTER AND AVOCADO COCKTAIL

Steps:

• Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop.
• Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
• Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
• Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
• Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
• Toss greens in another large bowl with enough remaining dressing to coat.
• Divide greens among plates. Spoon lobster mixture atop greens and serve.

GRILLED LOBSTER AND AVOCADO COCKTAIL

Steps:

• In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
• Gently stir in the avocado, onion, cilantro and lobster.
• Cover and chill for at least 30 minutes. Serve in martini glasses.