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 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 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 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
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 SALAD WITH AVOCADO AND HEARTS OF PALM
Provided by Amanda Hesser
Categories dinner, weekday, salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 3/4-inch water in a stockpot, cover, and bring to a boil. Place one lobster in pot, and cover. When it begins to steam (about 30 seconds), cook for 10 minutes. Remove lobster, and let cool; repeat with second lobster. Reserve cooking juices. Remove tail meat, leg meat and claws from shells, and cut in 1/8-inch slices.
- Whisk together mustard, vinegar, lime juice, cumin, coriander and red pepper flakes. Season with salt. Gradually whisk in olive oil until thickened, then whisk in one tablespoon lobster juices.
- On large platter, arrange greens, hearts of palm and avocado. Lay lobster slices in overlapping rows. Sprinkle with lime and lemon juice, then pour vinaigrette on top. Serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1391 milligrams, Sugar 1 gram, TransFat 0 grams
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 SALAD WITH GREEN BEANS, APPLE, AND AVOCADO
Provided by Patricia Wells
Categories Salad Quick & Easy Yogurt Dinner Lunch Apple Seafood Lobster Avocado Green Bean Spring Summer Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Prepare a large bowl of ice water.
- 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
- 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA
Categories Salad Leafy Green Tomato Backyard BBQ Dinner Lunch Papaya Lobster Avocado Summer Grill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
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.
More about "avocado and lobster salad recipes"
LOBSTER AVOCADO SALAD RECIPE - CALIFORNIA AVOCADOS
From californiaavocado.com
Servings 4Calories 230 per servingEstimated Reading Time 1 min
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.com
LOBSTER SALAD WITH GRAPEFRUIT & AVOCADO - WILLIAMS …
From blog.williams-sonoma.com
LOBSTER SALAD WITH AVOCADO, CORN AND TOMATOES
From food52.com
CREAMY AVOCADO PASTA SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 3Difficulty Easy
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.com
LOBSTER AND AVOCADO SALAD | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
LOBSTER MANGO AVOCADO SALAD - HEALTHY LOBSTER SALAD WITH MANGO
From runningtothekitchen.com
LOBSTER SALAD RECIPE (SIMPLE AND CREAMY) | THE KITCHN
From thekitchn.com
GRILLED CALIFORNIA AVOCADO AND DRUNKEN LOBSTER SALAD
From californiaavocado.com
LOBSTER SALAD (10 MINUTES) - WHOLESOME YUM
From wholesomeyum.com
SPRING ROLL CHOPPED SALAD RECIPE - TODAY
From today.com
CHICKEN, BACON AND AVOCADO SALAD MAKES A QUICK MEAL - MSN
From msn.com
TOMATO AVOCADO SALAD RECIPE - TODAY
From today.com
WEEKNIGHT RECIPE: THIS AVOCADO CAPRESE SALAD IS BURSTING WITH …
From seattletimes.com
AVOCADO LOBSTER SALAD | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
QUō VāDIS? ON TWITTER: "CHECK OUT THIS RECIPE FROM AVOCADOS FROM …
From twitter.com
ONE-BITE TOMATO SANDWICH RECIPE - TODAY
From today.com
AVOCADO MAINE LOBSTER SALAD - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
From yummly.com
AVOCADO CORN SALAD RECIPE (WITH RAW CORN) | THE KITCHN
From thekitchn.com
34 COLD PASTA SALAD RECIPES FOR SUMMER - PARADE
From parade.com
29 BEST 4TH OF JULY SALADS - SIDES FOR INDEPENDENCE DAY - DELISH
From delish.com
LOBSTER AVOCADO MANGO SALAD RECIPE - EVERYDAY SOUTHWEST
From everydaysouthwest.com
15 SALAD DRESSING RECIPES FOR FLAVOR-PACKED SALADS - SIMPLY RECIPES
From simplyrecipes.com
THE BEST SALAD RECIPES FOR SUMMER 2023 - COSMOPOLITAN
From cosmopolitan.com
10 BEST LOBSTER AVOCADO RECIPES | YUMMLY
From yummly.com
You'll also love