Lobster And Grapefruit Salad Recipes

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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.

BROILED LOBSTER AND GRAPEFRUIT SALAD



Broiled Lobster and Grapefruit Salad image

No melted-butter baths here. Instead, succulent sweet lobster is tossed with Ruby Red grapefruit dressing, a pleasingly tart counterpoint with a hint of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

2 Ruby Red grapefruits (1 pound each)
2 lobster tails in shell, thawed if frozen
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 medium head Boston lettuce (8 ounces), torn into large pieces
4 ounces endive, leaves halved lengthwise
1/4 cup chives, cut into 1-inch pieces
1 teaspoon finely grated Ruby Red grapefruit zest
1 Ruby Red grapefruit, juiced (about 1/4 cup)
1 tablespoon thinly sliced mint
2 teaspoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat broiler, with rack as close as possible to heat source. Cut ends off grapefruits. Using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Slice between membranes to release sections, and transfer to a small bowl. Squeeze juice from membranes into a separate bowl, and reserve (you should have about 1/4 cup juice).
  • Using kitchen shears, cut along length of each lobster-tail shell. Using a knife, make a shallow cut in the meat, leaving tail intact. Rinse, and drain. Using your fingers, loosen meat from shells but do not remove.
  • Arrange lobster tails and grapefruit segments on a rimmed baking sheet in a single layer. Rub lobster meat with oil, salt, and pepper. Drizzle reserved grapefruit juice on top.
  • Broil until lobster tails are opaque and edges of grapefruits are browned, 5 to 6 minutes. (The shells will get dark, so watch the meat closely to ensure it doesn't overcook.) Let lobster meat cool slightly, about 10 minutes. Remove meat from shells, and discard shells. Cut lobster meat in half lengthwise, then into 1/2-inch diagonal slices.
  • Toss lettuce, endive, and chives in a large serving bowl.
  • Make the vinaigrette: Whisk all the ingredients in a small bowl.
  • Add lobster meat and vinaigrette to lettuce mixture, and toss to coat. Gently fold in broiled grapefruit segments. Serve immediately.

Nutrition Facts : Calories 187 g, Cholesterol 41 g, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g

LOBSTER AND GRAPEFRUIT SALAD



Lobster and Grapefruit Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 live lobsters, about 1 1/2 pounds/675 g each
2 large grapefruits
1 avocado
Squeeze of lemon
2 to 3 green onions
2 handfuls fresh flat-leaf parsley leaves
2 tablespoons almond, hazelnut or walnut oil
1 tablespoon olive oil
Freshly ground black pepper

Steps:

  • Boil a very large pot of water. Salt it and add the lobsters head first. Put the lid on the pot and boil until bright red and cooked, about 12 minutes. Drain and rinse under cold water.
  • While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off around them, removing all the pith. Cut the grapefruit sections with a knife into a large bowl to catch the juice, and squeeze the remaining juice out of the membrane into the bowl as well.
  • To remove the lobster meat, twist off the claws. Use the back of a chef's knife to crack both sides of the claws. Pull off the shell and reserve the meat. Use a pick to pull the meat out of the tube-like limbs attached to the claws. Now, twist the tails off the bodies. Lay them flat on their side and press down to crack the center. Pull out the meat. Discard the bodies and shells, or use them to make lobster bisque.
  • Chop the lobster meat into large chunks for the salad and add it to the grapefruit. Cut the avocado and add it to the bowl, along with a generous squeeze of lemon to keep its color. Chop the green onions, including the green parts, and add along with the parsley leaves. Add the oil and season with salt and pepper.
  • Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve.

LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO, AND HEARTS OF PALM



Lobster Salad with Grapefruit, Avocado, and Hearts of Palm image

Grapefruit brightens a lobster salad made with avocados and hearts of palm.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

4 lobsters, 1 1/4 pounds each
2 ruby-red or pink grapefruits
1 tablespoon finely minced shallots
1 1/4 teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon chopped fresh lemon basil or regular basil, plus leaves for garnish
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 avocados, peeled and pitted
4 hearts of palm, cut in 1/2-inch-thick rounds
1 large head Boston lettuce (8 ounces), well washed and 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.

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.

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