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
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
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
AVOCADO AND LOBSTER SALAD
This is a cold salad that may be served as a first course or as a main dish.
Provided by Juanita
Categories Salad Seafood Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 10.5 g, Cholesterol 125.5 mg, Fat 23.7 g, Fiber 4.7 g, Protein 27.1 g, SaturatedFat 11.3 g, Sodium 967.9 mg, Sugar 3.7 g
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
LOBSTER AVOCADO AND GRAPEFRUIT SALAD
Gourmet. Jan 04. If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Fresh crab would be nice in this too.
Provided by dicentra
Categories Lobster
Time 35m
Yield 2 serving(s)
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.
More about "lobster avocado salad food"
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.com
5/5 (1)
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.com
5/5 (1)
LOBSTER SALAD WITH AVOCADO, FETA AND LEMON VINAIGRETTE ...
From pinterest.ca
GRILLED LOBSTER, AVOCADO AND PINK GRAPEFRUIT SALAD | IGA ...
From iga.net
LOBSTER AND AVOCADO SALAD | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
LOBSTER AVOCADO SALAD RECIPE | CALIFORNIA AVOCADO COMMISSION
From californiaavocado.com
LOBSTER AVOCADO SALAD - TFRECIPES.COM
From tfrecipes.com
GREEN SALAD WITH LOBSTER AND AVOCADO RECIPE - EAT SMARTER
From eatsmarter.com
LOBSTER AND AVOCADO SALAD RECIPES
From tfrecipes.com
LOBSTER, AVOCADO AND PRAWN SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
SPICY LOBSTER SALAD WITH TARRAGON - LOBSTER AND AVOCADO RECIPE
From cozyharbor.com
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.co.uk
LOBSTER AVOCADO MANGO SALAD RECIPE - EVERYDAY SOUTHWEST
From everydaysouthwest.com
AVOCADO LOBSTER SALAD | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
PERFECT THAI MANGO AND LOBSTER SALAD - RECIPE WINNERS
From recipewinners.com
LOBSTER AVOCADO SALAD - PRETTYFOOD
From prettyfood.com
LOBSTER AND AVOCADO SALAD | GIANT FOOD
From recipecenter.giantfood.com
WAFU INC. | LOBSTER AVOCADO SALAD
From wafu.ca
AVOCADO AND ROCK LOBSTER SALAD | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
BEST LOBSTER SALAD RECIPE - HOW TO MAKE LOBSTER SALAD
From delish.com
SPINY LOBSTER & AVOCADO SALAD RECIPE | BLOODYDECKS
From bdoutdoors.com
RECIPE: LOBSTER & AVOCADO SALAD WITH ASIAN DRESSING ...
From westernrocklobster.org
LOBSTER AND AVOCADO SALAD - SAVEUR
From saveur.com
LOBSTER MANGO AVOCADO SALAD - HEALTHY LOBSTER SALAD WITH MANGO
From runningtothekitchen.com
LOBSTER SALAD - RICARDO
From ricardocuisine.com
LOBSTER AND AVOCADO SALAD #COOKOUTWEEK - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
LOBSTER AND AVOCADO SALAD | THRIFTY FOODS RECIPES
From thriftyfoods.com
LOBSTER, AVOCADO & MANGO SALAD - STONEWALL KITCHEN
From stonewallkitchen.com
LAYERED LOBSTER AND AVOCADO SALAD, COGNAC COCKTAIL SAUCE ...
From ateliersetsaveurs.com
LOBSTER SALAD WITH AVOCADO, FETA AND LEMON VINAIGRETTE
From sarahscucinabella.com
WHOLE30 RECIPES: LOBSTER SALAD WITH AVOCADO - JZ EATS
From jz-eats.com
LOBSTER SALAD - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
LOBSTER COBB SALAD - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
AVOCADO AND LOBSTER SALAD RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
LOBSTER AVOCADO SALAD WITH CITRUS DRESSING - A …
From afoodcentriclife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love