Grilled Lobster Salad With Avocado And Papaya Recipes

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GRILLED LOBSTER AND AVOCADO COCKTAIL



Grilled Lobster and Avocado Cocktail image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 12

2 (1 1/2-pound) lobsters, par-boiled and halved lengthwise
1/2 cup fresh lime juice
2 teaspoons honey
2 tablespoons prepared horseradish, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (recommended: Tabasco)
1 tablespoon chopped fresh tarragon leaves
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1 ripe avocado, peeled, pitted, and chopped
1/4 cup chopped watercress
4 lime wedges, for garnish

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



Grilled Lobster Salad with Avocado and Papaya image

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

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

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.

GRILLED LOBSTER AND AVOCADO SALAD



Grilled Lobster And Avocado Salad image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

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
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
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

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.

FLORIDA LOBSTER SALAD WITH AVOCADO, PAPAYA, AND JADE DRESSING



Florida Lobster Salad with Avocado, Papaya, and Jade Dressing image

This mix of lobster, avocado, and papaya is a luxurious alternative to your everyday salad. It's sweet and creamy, perfect in the summer on a hot day. With the exception of cutting the avocado, all of the ingredients for the salad can be prepared ahead of time. Then, assembling the salad becomes a quickie. Leftover jade dressing will keep covered in the refrigerator for up to two days and is fantastic with grilled lamb chops.

Yield serves 4 as a main dish or 6 as a starter

Number Of Ingredients 20

Two 3/4-pound spiny lobster tails, preferably fresh
Kosher salt and freshly ground black pepper
1 shallot, halved
1 teaspoon Old Bay seasoning
1 bay leaf
2 bunches watercress, stems trimmed
1 cup 1/2-inch diced ripe avocado (see Note, page 52)
1 cup papaya chunks
1/4 cup Jade Dressing (recipe follows)
1/4 cup pickled red onions (page 235), drained
1/4 cup macadamia nuts, toasted (see Note, page 54) and coarsely chopped
1 large egg yolk (see Note)
1/4 cup rice vinegar
1/2 cup canola oil
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/2 shallot, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • To cook the lobster tails, fill a medium pot three-quarters of the way with water. Add 1 tablespoon salt, the shallot, Old Bay, and bay leaf; bring to a boil over medium-high heat. Carefully put the lobster tails into the boiling water and cook until the shells turn orange, 5 minutes. Using tongs, remove the tails from the pot and put them on a cutting board to cool.
  • Turn the lobster tails with the underside (the soft shell side) facing up. With kitchen scissors, cut lengthwise down the center of the shell and pull out the meat. Cut the lobster meat into 1/2-inch chunks. Transfer to a bowl, cover, and refrigerate.
  • In a mixing bowl, combine the watercress, avocado, and papaya. Drizzle with the dressing, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 large chilled plates. Top with the pickled onions, lobster chunks, and nuts.
  • Combine all the ingredients in a blender. Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.

LOBSTER AND AVOCADO SALAD



Lobster and Avocado Salad image

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

2 2-pound live lobsters
Salt to taste, if desired
1 pound romaine lettuce
1 cup finely chopped green onions or scallions
2 firm, ripe, unblemished avocados, about 3/4 pound each
Juice of 1/2 lemon
2 tablespoons finely chopped fresh basil
1 tablespoon imported mustard
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
1 hard-cooked egg, finely chopped
1/2 cup peanut, vegetable or corn oil
1/2 cup olive oil

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



Lobster Avocado Salad image

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

1 (2 pound) lobster
3 tablespoons white wine vinegar
3 tablespoons canola oil
½ teaspoon soy sauce
¼ teaspoon grated fresh ginger
1 pinch white sugar
salt and freshly ground black pepper to taste
1 avocado, cut into chunks

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

PAPAYA AVOCADO SALAD



Papaya Avocado Salad image

Make and share this Papaya Avocado Salad recipe from Food.com.

Provided by Chef Moxy

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head romaine lettuce
1 ripe papaya
1 large avocado, peeled and sliced
1 red onion, sliced
1/4-1/2 cup sugar
1/2 teaspoon dry mustard
2 teaspoons salt
2 tablespoons papaya seeds
1/2 cup white wine vinegar or 1/2 cup tarragon vinegar
1/2 cup salad oil
2 green onions, finely chopped

Steps:

  • Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
  • Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
  • Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

Nutrition Facts : Calories 455.7, Fat 36.6, SaturatedFat 5.1, Sodium 1184.3, Carbohydrate 33.7, Fiber 9.3, Sugar 20.6, Protein 4.1

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Top Asked Questions

How to cook lobster on the grill with avocado?
Directions In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Bring a large pot of salted water to boil. Preheat grill to high or preheat the broiler. Cut the avocado in half lengthwise. Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent.
How to make a lobster salad?
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.
How do you make lobster salad with avocado and jicama?
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.
How do you cook lobster tails with mayonnaise?
Place in separate bowls. In a small bowl, mix together the mayonnaise, lemon juice, mustard, 1 tablespoon red onion, Tabasco, and salt. Toss with diced lobster pieces and set aside. In a medium bowl, toss the mango, bell pepper, and jalapeno together and set aside.

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