Lobster Avocado Salad Recipe 455 Food

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 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-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 AND AVOCADO SALAD

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.

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 SALAD

Steps:

• Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and then add the halves. Season the liquid with salt until it tastes as salty as the ocean. Bring to a boil; reduce the heat to a simmer.
• Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head. (The lobster may continue to move for a few minutes.)
• Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body.
• Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes.
• Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature.
• Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine. With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy. Scrape into a bowl and set aside.
• Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife. Wiggle the knife until a crack runs through the claw.
• Repeat on the opposite edge, if necessary, to make the crack bisect the shell. Pull the claw apart and remove the meat.
• Insert the handle of a spoon into each knuckle and twist to pull out the meat.
• Lay each tail on its side. Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks.
• Hold the tail with the underside facing up. With your thumbs, grab the edges of the bottom of the shell.
• Bend back the edges of the shell to crack open the underside and remove the tail meat.
• Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard. Halve each tail lengthwise and clean out any visible vein or roe. Cut the claw, knuckle and tail meat into bite-size pieces.
• Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss. (Cover and refrigerate the rest of the aioli for up to 4 days.) Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives. Serve at room temperature with the lemon wedges.

LOBSTER AVOCADO SALAD

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.

AVOCADO LOBSTER ROLLS

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.

LOBSTER AND AVOCADO SALAD

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!

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.

LOBSTER AVOCADO AND GRAPEFRUIT SALAD

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, AVOCADO, AND GRAPEFRUIT SALAD

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.