GRILLED LOBSTER AND AVOCADO COCKTAIL
Steps:
- Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop.
- Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.
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.
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 AND AVOCADO COCKTAIL
From Grill It with Bobby Flay (Food Network). I'm posting it here for safekeeping, it sounds really good - I will be trying it soon and adjusting the details of the recipe. He did grill the parboiled lobster tails, which was missing from the recipe.
Provided by Recipe Reader
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
- Gently stir in the avocado, onion, cilantro and lobster.
- Cover and chill for at least 30 minutes. Serve in martini glasses.
Nutrition Facts : Calories 227.9, Fat 8.5, SaturatedFat 1.2, Cholesterol 79.3, Sodium 301.8, Carbohydrate 14.6, Fiber 3.5, Sugar 4.9, Protein 24.5
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 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 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
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