Best 3 Lobster Avocado And Grapefruit Salad Recipes

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Lobster avocado and grapefruit salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of lobster, avocado, and grapefruit is a classic, and the addition of a few simple ingredients, such as red onion and cilantro, creates a salad that is both beautiful and delicious. This salad is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a healthy and delicious salad that is sure to impress your friends and family, then lobster avocado and grapefruit salad is the perfect recipe for you.

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LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD



Lobster, Avocado, and Grapefruit Salad image

Categories     Salad     Low/No Sugar     Grapefruit     Lobster     Avocado     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 9

1 (1 1/4- to 1 1/2-lb) live lobster
2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
Coarse sea salt to taste (optional)

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



Lobster Avocado and Grapefruit Salad image

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

1 live lobster
2 teaspoons finely chopped shallots
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra virgin olive oil
1 pink grapefruit
1 firm-ripe california avocado
1 ounce baby arugula (2 cups)
coarse sea salt (optional)

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 GRAPEFRUIT, AVOCADO AND HEARTS OF PALM



LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO AND HEARTS OF PALM image

Categories     Shellfish

Yield 4 Main courses

Number Of Ingredients 13

4 lobsters - (1 1/4 lbs ea)
2 ruby-red or pink grapefruits
1 tbl finely-minced shallots
1 1/4 tsp Dijon mustard
2 tbl white wine vinegar
1 tbl chopped fresh lemon or regular basil
Basil leaves for garnish
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
2 x avocados peeled, pitted
4 x palm hearts cut 1/2" rounds
1 lrg Boston lettuce head - (8-oz) well washed, dried

Steps:

  • Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator. Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing. Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning. Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately.

Tips:

  • To ensure the best flavor, use fresh, ripe ingredients.
  • Do not overcook the lobster. To prevent it from becoming tough, cook it for only a few minutes per side.
  • If you don't have a steamer, you can boil the lobster in a large pot of salted water. Just make sure to reduce the cooking time by a few minutes.
  • To make the avocado-grapefruit dressing, use a blender or food processor to combine the avocado, grapefruit juice, lime juice, olive oil, salt, and pepper.
  • If you don't have a grapefruit, you can substitute another citrus fruit, such as an orange or lemon.
  • To make the salad, combine the lobster, avocado, grapefruit, and arugula in a large bowl.
  • Drizzle the avocado-grapefruit dressing over the salad and toss to coat.
  • For an extra burst of flavor, top the salad with crumbled goat cheese or feta cheese.

Conclusion:

This lobster, avocado, and grapefruit salad is a light and refreshing dish that is perfect for a summer meal. The combination of lobster, avocado, and grapefruit is delicious, and the avocado-grapefruit dressing adds a tangy and creamy flavor. This salad is also very easy to make, making it a great option for busy weeknights.

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