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.
LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD
Categories Salad Low/No Sugar Grapefruit Lobster Avocado Gourmet
Yield Makes 2 first-course servings
Number Of Ingredients 9
Steps:
- Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
- When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
- While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
- Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
- Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
- Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.
LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER
A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.
Provided by Union Square Events
Yield Makes 24 toasts
Number Of Ingredients 11
Steps:
- If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
- Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
- Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
- Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
- Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
- Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.
LOBSTER AVOCADO SALAD
This cold lobster avocado salad is delicious by itself or along with a tomato, mozzarella, and basil salad and a cold glass of Chardonnay.
Provided by Tina A.
Categories Salad Seafood Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
- Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
- Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 6.9 g, Cholesterol 127.4 mg, Fat 18.9 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 2 g, Sodium 753.4 mg, Sugar 0.6 g
GRILLED LOBSTER AND AVOCADO SALAD
Steps:
- In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
- Bring a large pot of salted water to boil.
- Preheat grill to high or preheat the broiler.
- Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
- Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
- Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
- In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
- Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.
LOBSTER AND AVOCADO
One of the best lunches I've ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I've recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.
Yield makes 8 tacos
Number Of Ingredients 9
Steps:
- Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
- To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.
LOBSTER AND AVOCADO ON A "FLOWER" TORTILLA
Steps:
- Preheat oven to 300 degrees F.
- To make the "flower" tortillas, take the cookie cutter and press firmly down on the tortilla. Bake on a cookie sheet for 10 to 12 minutes. Reserve in an airtight container.
- For the guacamole, combine the first 5 ingredients. Cover tightly with saran wrap. The guacamole may be made several hours ahead and refrigerated.
- In small bowl, blend together the sour cream and spices.
- To serve, place the cut out tortillas on a tray. Put a dollop of guacamole on each tortilla. Place 1 piece of lobster on top of the guacamole. Garnish with the spicy sour cream, using a squeeze bottle to drizzle the mixture over the hors d'ouevres. Serve cold.
LOBSTER AVOCADO COCKTAILS
Steps:
- For the cocktail sauce: In a small mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper. Refrigerate until ready to use.
- For the remoulade: Whisk together the mayonnaise, capers, cornichons, parsley and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Refrigerate until ready to use. For the salad: In a medium mixing bowl, add the onions and lime juice. Let stand for a few minutes. Add the lobster meat, avocados and cilantro. Mix together well and season with salt and pepper.
- Divide the shredded romaine lettuce evenly into 4 martini glasses. Place the lobster avocado salad on top of the lettuce. Top with 1 tablespoon of cocktail sauce and remoulade sauce. Garnish with romaine hearts, lobster claws and lemon wedges.
LOBSTER AND AVOCADO SALAD
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The combination is perfect for a light summer supper or lunch. It's great for a special occasion, but can also be a treat just for you.
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 45m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
- Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
- Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
- Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
- Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
- Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
- To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 42 grams, Carbohydrate 13 grams, Fat 52 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1335 milligrams, Sugar 2 grams, TransFat 0 grams
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.
LOBSTER, MANGO, AND AVOCADO SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
- Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
- Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
- Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.
AVOCADO LOBSTER ROLLS
Make and share this Avocado Lobster Rolls recipe from Food.com.
Provided by jrobert943
Categories Lobster
Time 40m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size.
- Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use.
- Combine Onion, Celery, and Avocado.
- Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce.
- Stir in Lobster , scoop into buns and enjoy.
Nutrition Facts : Calories 202.1, Fat 12, SaturatedFat 4.6, Cholesterol 79.3, Sodium 737.6, Carbohydrate 5.5, Fiber 1.1, Sugar 1, Protein 17.9
LOBSTER AND AVOCADO SALAD
This is a great summer salad that combines some of my very favorite things: lobster, fresh green beans, black olives, and avocados! This makes a good brunch salad.
Provided by Berts Kitchen Witch
Categories Salad Dressings
Time 28m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Chop cooked lobster tails into small chunks.
- Chop avocados into small chunks.
- Combine lobster and avocado together with lemon juice over all.
- Boil the green beans in salted water for about 3 minutes (You want them "tender-crisp").
- Drain green beans and run under cold water to cool.
- Add all the rest of the salad ingredients to the lobster and avocado; toss together.
- Place all the dressing ingredients EXCEPT the olive oil together in a small bowl.
- SLOWLY drizzle in the olive oil whisking it into the dressing until emulsified.
- Pour dressing over the salad and ENJOY!
Nutrition Facts : Calories 669.9, Fat 64.3, SaturatedFat 9.1, Sodium 122.7, Carbohydrate 27.1, Fiber 15.9, Sugar 2.6, Protein 6
CHILLED MAINE LOBSTER AND AVOCADO COCKTAIL
Make and share this Chilled Maine Lobster and Avocado Cocktail recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big stockpot, bring salted water and the vinegar to a boil over high heat.
- Add in the lobsters and cover the pot.
- Return to a boil and cook for 8-10 minutes, or until the shells are bright red.
- Lift the lobsters from the pot with tongs and set them aside to drain and cool.
- When cool enough to handle, crack the shells and remove the meat; discard the shells.
- Transfer meat to a bowl, cover, and refrigerate.
- In a small saucepan, cook the potatoes in boiling salted water over med-high heat for about 15 minutes, or until tender when pierced; drain and, when cool enough to handle, cut the potatoes into ½ inch dice; put them in a bowl and set aside.
- In a small saucepan, cook the celery in boiling salted water for about 2 minutes, until bright green.
- Using a slotted spoon, remove and rinse them under cold water to set the color; set aside.
- Let the water return to a boil; add in the beet, decrease the heat, and simmer about 35 minutes, or until tender when pierced; drain and when cool enough to handle, peel and cut into ½ inch dice; set it aside.
- Cut the avocados in half lengthwise and remove the pits; peel and cut avocados into quarters.
- Using a sharp, thin knife, cut each quarter lengthwise into 1/8 inch slices, keeping the slices attached at one end.
- Fan the slices gently and set them aside.
- In a medium bowl, combine the lobster meat, potatoes, celery, and romaine.
- Add the mayonnaise, 1 tablespoon at a time, until the salad is nicely dressed.
- Season to taste with salt, white pepper, cayenne, and lemon juice.
- Fold in tarragon and chives.
- Divide the salad among 4 martini glasses or salad plates and garnish each with 2 avocado fans and a portion of the diced beets.
Nutrition Facts : Calories 571.5, Fat 21.1, SaturatedFat 3.1, Cholesterol 273.4, Sodium 984.7, Carbohydrate 38, Fiber 9.8, Sugar 3.9, Protein 58.6
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