Lobster, Avocado and Grape Fruit Salad with Lemon-Shallot Dressing

Lobster, Avocado and Grape Fruit Salad with Lemon-Shallot Dressing | 0 Comments
From Lamb Spare Ribs , Aired on Wed 8/19
Chef Jeff Henderson, Broussard's ,
Instructions

WHAT YOU NEED

2 1-lb. lobsters

2 ruby red grapefruits

1 firm ripe Hass avocado, peeled and cut into wedges

1 c. seasoned croutons  

¼ c. red onion thinly sliced

2 c. baby arugula and other select greens, stems removed

Lemon-shallot dressing *see recipe

Kosher salt to taste

Ground black pepper to taste

 

WHAT TO DO

1. Poach lobster in a 8-10 quart pot of boiling salted water. Cook covered over high heat for about 12-15 minutes. Transfer lobster to a large bowl of ice water to cool down.

2. When lobster is cool enough to handle, remove meat from tail and claws, and cut into chunks; set aside until ready to assemble salad.

3. Peel off skin, including all white pith, from ruby red grapefruit. Cut segments free from membranes and transfer to paper towel lined plate.

4. Cut avocado lengthwise; remove pit and cut crosswise into wedges.

5. Combine lobster, avocado, arugula and croutons in a bowl and lightly toss. Place salad on a platter and arrange orange or ruby red grapefruit segments around salad.

6. Drizzle with lemon-shallot dressing. Sprinkle with kosher salt and ground cracked black pepper to taste and serve immediately.

 

Lemon-Shallot Dressing

WHAT YOU NEED

½ cup avocado oil

3 tbls. apple cider vinegar

2 tbls. local honey

1 tbls. shallots, finely diced

1 tsp. chives, finely chopped

1 pinch of ground dry mustard

Juice from one ½ lemon

Kosher salt to taste

Fresh ground black pepper to taste

 

WHAT TO DO

1. Shake all ingredients together in a mason jar and serve.

 
Ingredients
  • 2 1-lb. lobsters
  • 2 ruby red grapefruits
  • 1 firm ripe Hass avocado, peeled and cut into wedges
  • 1 c. seasoned croutons
  • ¼ c. red onion thinly sliced
  • 2 c. baby arugula and other select greens, stems removed
  • Lemon-shallot dressing *see recipe
  • Kosher salt to taste
  • Ground black pepper to taste
  • ½ cup avocado oil
  • 3 tbls. apple cider vinegar
  • 2 tbls. local honey
  • 1 tbls. shallots, finely diced
  • 1 tsp. chives, finely chopped
  • 1 pinch of ground dry mustard
  • Juice from one ½ lemon
  • Kosher salt to taste
  • Fresh ground black pepper to taste

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