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 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 COCKTAIL
Steps:
- Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
- Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.
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.
LINGUINE WITH LOBSTER AND AVOCADO
The summer season was beginning, whetting the appetite for a copious seafood salad or a tangy ceviche. But instead, I tore a page from ceviche's playbook and assembled a pasta dish with the avocado, tomato, jalapeño, scallion, cilantro and citrus juice, along with lobster, to mingle with pasta. The result was brightly fresh-tasting, a warm-weather charmer with a touch of spice. Even during the brief cooking, some of the avocado will melt into the mixture, suavely coating the strands of linguine. But be sure that some of the avocado is still intact. The dish is satisfying as the main event yet light enough to serve as a first course followed by chicken or sausages hot off the grill.
Provided by Florence Fabricant
Categories pastas, appetizer, main course
Time 30m
Yield 4 first-course servings, 2 to 3 as a main course
Number Of Ingredients 11
Steps:
- Thoroughly mix avocado and lemon juice in a bowl. Add 1 tablespoon oil, season with salt and pepper and set aside. Bring a pot of salted water to a boil and add linguine.
- Meanwhile, heat the remaining oil in a large skillet. Add onion and jalapeño and cook on medium-low until onion is translucent. Add tomatoes and continue cooking 5 minutes or so until they begin to soften and their skins start to wrinkle. Fold in lobster and avocado with its lemon juice and oil, and add 2/3 cup of the pasta water. Continue to cook on low.
- When linguine is al dente, drain it and add it to the skillet. Add scallions and cilantro and fold ingredients together until well combined, the mixture is moist but not soupy, and only a little of the avocado has melted down. Check your salt and pepper, then serve.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 841 milligrams, Sugar 5 grams, TransFat 0 grams
CHILLED MAINE LOBSTER AND AVOCADO COCKTAIL
Make and share this Chilled Maine Lobster and Avocado Cocktail recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big stockpot, bring salted water and the vinegar to a boil over high heat.
- Add in the lobsters and cover the pot.
- Return to a boil and cook for 8-10 minutes, or until the shells are bright red.
- Lift the lobsters from the pot with tongs and set them aside to drain and cool.
- When cool enough to handle, crack the shells and remove the meat; discard the shells.
- Transfer meat to a bowl, cover, and refrigerate.
- In a small saucepan, cook the potatoes in boiling salted water over med-high heat for about 15 minutes, or until tender when pierced; drain and, when cool enough to handle, cut the potatoes into ½ inch dice; put them in a bowl and set aside.
- In a small saucepan, cook the celery in boiling salted water for about 2 minutes, until bright green.
- Using a slotted spoon, remove and rinse them under cold water to set the color; set aside.
- Let the water return to a boil; add in the beet, decrease the heat, and simmer about 35 minutes, or until tender when pierced; drain and when cool enough to handle, peel and cut into ½ inch dice; set it aside.
- Cut the avocados in half lengthwise and remove the pits; peel and cut avocados into quarters.
- Using a sharp, thin knife, cut each quarter lengthwise into 1/8 inch slices, keeping the slices attached at one end.
- Fan the slices gently and set them aside.
- In a medium bowl, combine the lobster meat, potatoes, celery, and romaine.
- Add the mayonnaise, 1 tablespoon at a time, until the salad is nicely dressed.
- Season to taste with salt, white pepper, cayenne, and lemon juice.
- Fold in tarragon and chives.
- Divide the salad among 4 martini glasses or salad plates and garnish each with 2 avocado fans and a portion of the diced beets.
Nutrition Facts : Calories 571.5, Fat 21.1, SaturatedFat 3.1, Cholesterol 273.4, Sodium 984.7, Carbohydrate 38, Fiber 9.8, Sugar 3.9, Protein 58.6
LOBSTER AND AVOCADO
One of the best lunches I've ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I've recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.
Yield makes 8 tacos
Number Of Ingredients 9
Steps:
- Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
- To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.
LOBSTER, MANGO, AND AVOCADO SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
- Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
- Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
- Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.
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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