Grilled Lobster And Avocado Salad Recipe

Grilled Lobster and Avocado Salad Recipe

Recipe courtesy of Sterling Ball

Level: Intermediate
Yield: 8 servings
Total: 40 min
Prep: 30 min
Cook: 10 min

Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 592
Total Fat: 49 g
Saturated Fat: 9 g
Carbohydrates: 26 g
Dietary Fiber: 14 g
Sugar: 7 g
Protein: 17 g
Cholesterol: 109 mg
Sodium: 476 mg

Vinaigrette:

• 1 tablespoon Dijon mustard
• 1 tablespoon chopped shallots
• 3 tablespoons grapefruit vinegar (recommended: "O")
• 1 lime, juiced
• 3 tablespoons grapefruit oil (recommended: "O")
• 3/4 cup extra-virgin olive oil
• 2 tablespoons chopped parsley leaves
• 2 tablespoons thinly sliced basil or mint leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Avocado and Lobster Salad:

• 4 avocados
• Juice of 1/2 a lime
• 4 lobster tails
• Melted butter, for basting
• 2 red bell peppers, diced
• 1 jicama, diced
• 1 Maui onion, diced

For garnish:

• 2 heads butter lettuce
• 1/4 cup pine nuts, toasted
• 1 Maui onion, very thinly sliced
• 1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes

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1. In a medium bowl, whisk together the mustard, shallots, vinegar and lime juice. Gradually whisk in the grapefruit oil and extra-virgin olive oil. It's fine if the dressing isn't perfectly blended. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
2. Bring a large pot of salted water to a boil.
3. Preheat grill to high or preheat the broiler.
4. Slice the avocado in half lengthwise. Use a spoon to gently remove the avocado flesh. Keep the shells. Dice the avocado into 1/3-inch pieces and place in a mixing bowl. Add lime juice and cover tightly with plastic wrap.
5. Remove the lobster meat from the tail and parboil for 1 minute or until it's no longer translucent. Place the lobster meat on the grill, brushing with melted butter, and grill just long enough to add a hint of char (about 1 minute per side). If cooking indoors, broil until lightly golden.
6. Remove lobster from the grill and cut into cubes similar in size to the avocado.
7. In a large bowl, gently combine the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully mix. Taste and adjust seasoning, adding more dressing or salt and pepper if needed. Generously fill the avocado shells. This can be made a few hours ahead and refrigerated.
8. Place a bed of butter lettuce on chilled salad plates and set an avocado half in the center of each plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle the remaining vinaigrette over the salad. Serve right away.

* If the grapefruit vinegar is not available, use 2 tablespoons grapefruit juice and 1 tablespoon white wine vinegar. If the grapefruit oil is not available, substitute an equal amount of extra-virgin olive oil and add the grated zest of 1 grapefruit.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sterling Ball, copyright 2004