Lobster Avocado And Grapefruit Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

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.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

  • Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  • Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  • Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

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.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

A tangy and refreshing grapefruit salad with beautiful color combination. Adapted from Barefoot Contessa.

Provided by purplerose

Time 10m

Yield 2

Number Of Ingredients 7

2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ cup olive oil
2 medium ripe avocados
1 medium red grapefruit

Steps:

  • Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
  • Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
  • Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
  • Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 14.9 g, Fat 27 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 676 mg, Sugar 9.6 g

LOBSTER, MANGO, AND AVOCADO SALAD



Lobster, Mango, and Avocado Salad image

Categories     Salad     Salad Dressing     Mango     Lobster     Avocado     Fall     Summer     Chill     Boil

Yield serves 4

Number Of Ingredients 9

Two 1 1/4- to 1 1/2-pound live spiny lobsters or Maine lobsters
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped scallion (white and pale green parts only)
1 tablespoon fresh lime juice
2 ruby-red grapefruits
2 firm but ripe avocados, halved, pitted, peeled, and diced
1 mango, peeled, pitted, and diced
4 cups mixed mesclun salad greens
Salt and freshly ground black pepper

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.

AVOCADO GRAPEFRUIT SALAD



Avocado Grapefruit Salad image

I got this from my MIL who got it in a pamphlet with some exotic pink grapefruit from Florida. That was 30 years ago and pink (much less Ruby Red) grapefruit were still a rarity in the stores.

Provided by Countrywife

Categories     Citrus

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 head lettuce
1 ripe avocado, cut up
1 pink grapefruit (white will do, but pink's sweeter)
1/4 cup mayonnaise

Steps:

  • Mix everything together.
  • I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.

Nutrition Facts : Calories 177, Fat 12.5, SaturatedFat 1.8, Cholesterol 3.8, Sodium 133.2, Carbohydrate 16.9, Fiber 5.5, Sugar 6.2, Protein 2.8

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

This simple colorful salad is easy to make. We eat a lot of grapefruit so I was happy to come up with this pleasing combination. The honey in the dressing enhances the taste of both fruits.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

4 Bibb or Boston lettuce leaves
1 medium grapefruit, peeled
1 medium ripe avocado, peeled and sliced
1 tablespoon canola oil
1-1/2 teaspoons white wine vinegar
1/2 teaspoon honey
1/8 teaspoon salt

Steps:

  • Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.

Nutrition Facts : Calories 256 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.

More about "lobster avocado and grapefruit salad recipes"

LOBSTER SALAD WITH GRAPEFRUIT & AVOCADO - WILLIAMS …
lobster-salad-with-grapefruit-avocado-williams image
2012-12-20 Divide the greens among individual plates or shallow bowls. Arrange the grapefruit segments on the greens. Top with the lobster mixture and then …
From blog.williams-sonoma.com
Estimated Reading Time 1 min


10 BEST LOBSTER AVOCADO RECIPES | YUMMLY
10-best-lobster-avocado-recipes-yummly image
2022-07-17 Lobster Salad with Curry Crème Fraiche Dressing Fresh Express. avocado, lemon, curry powder, honey, spring mix, ground cumin and 6 more.
From yummly.com


LOBSTER AND AVOCADO SALAD | SAVEUR
lobster-and-avocado-salad-saveur image
2007-07-13 Heat oven to 350°. Toss beets with 1 tsp. of the oil; season with salt and pepper to taste. Wrap in a foil package. Roast until tender, about 45 minutes. Chill beets. Bring a large pot of ...
From saveur.com


GRAPEFRUIT AND LOBSTER SALAD | PALEO LEAP
grapefruit-and-lobster-salad-paleo-leap image
Preparation. In a bowl, combine the grapefruit juice, white wine vinegar, olive oil, shallot, chives, and salt and pepper to taste. Whisk together until smooth. Add the lobster meat to the dressing, and toss gently until well coated. In a salad …
From paleoleap.com


LOBSTER AND GRAPEFRUIT SALAD : RECIPES - COOKING CHANNEL
lobster-and-grapefruit-salad-recipes-cooking-channel image
Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve. 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. …
From cookingchanneltv.com


MAINE LOBSTER SALAD WITH AVOCADO, GRAPEFRUIT, AND …
maine-lobster-salad-with-avocado-grapefruit-and image
For the composed salad: Prep the Boston lettuce, grapefruit, and avocado and chill for 30 minutes. Remove and set the plates with the Boston lettuce as the base, three segments of the grapefruit, and a small fan of avocado. Drizzle …
From lobsterfrommaine.com


AVOCADO AND GRAPEFRUIT SALAD RECIPE | EATINGWELL
avocado-and-grapefruit-salad-recipe-eatingwell image
Directions. Instructions Checklist. Step 1. On a large serving platter or six individual salad plates, arrange the mixed salad greens, grapefruit sections, and avocado slices. Advertisement. Step 2. For dressing, in a small bowl, whisk …
From eatingwell.com


CHILLED LOBSTER SALAD WITH PINK GRAPEFRUIT, AVOCADO, AND …
chilled-lobster-salad-with-pink-grapefruit-avocado-and image
2015-04-28 Shell cooked lobster and slice into 1 in (2.5 cm) pieces. To assemble the salad, arrange 1/2 lobster, 1/2 sliced avocado, and 4 to 5 pink grapefruit segments on each plate. Season with salt and pepper and drizzle …
From alive.com


SPINY LOBSTER, AVOCADO AND GRAPEFRUIT SALAD - COASTAL …
spiny-lobster-avocado-and-grapefruit-salad-coastal image
2017-07-29 1 ½ cups spiny lobster meat, cooked and chilled; 2 cups baby arugula; 1 ripe avocado half, peeled and sliced; 1 pink grapefruit, peeled and sectioned; sea salt to taste; DIRECTIONS. Combine shallots, lemon juice, and …
From coastalanglermag.com


LOBSTER, GRAPEFRUIT AND AVOCADO SALAD WITH CREAMY …
lobster-grapefruit-and-avocado-salad-with-creamy image
2015-02-02 Preheat the oven broiler to high and broil for 7-10 minutes. Remove the lobster shells and take out the meat. Cut into chunks and mix with cilantro and grapefruit. Spoon the mixture over the open avocado halves and place …
From marksdailyapple.com


10 BEST LOBSTER SALAD WITH AVOCADO RECIPES | YUMMLY
10-best-lobster-salad-with-avocado-recipes-yummly image
2022-06-29 mayonnaise, avocado, lobster, mixed salad greens, celery, freshly ground black pepper and 2 more Chilled Lobster Salad With Lemon Thyme Madeleine Food Republic basil, cilantro, unsalted butter, powdered sugar, …
From yummly.com


COLD LOBSTER SALAD RECIPE WITH GRAPEFRUIT & AVOCADO
2019-05-31 Directions. In a bowl, whisk together the lemon zest, juice, honey, Dijon and salt. Slowly add the oil. Place the lobster meat, greens, avocado, grapefruit, mint, quinoa, and almonds in a large ...
From tastingtable.com
5/5 (39)
Total Time 10 mins
Category Appetizer, Main Course
Calories 819 per serving


LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD - MEALPLANNERPRO.COM
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
From mealplannerpro.com


LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD | GRAPEFRUIT RECIPES, …
Mar 3, 2016 - If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Active time: 45 min Start to …
From pinterest.ca


LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD - GLUTEN FREE RECIPES
Lobster, Avocado, and Grapefruit Salad might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 405 calories, 17g of protein, and 30g of fat. This recipe serves 2. Head to the store and pick up firm-ripe californian avocado, baby arugula, ruby-red ...
From fooddiez.com


GRAPEFRUIT, LOX, AND AVOCADO SALAD - THE OYSTER EATER
2019-01-02 Salt and pepper, to taste. 1. Set the oven at 350 degrees. Have on hand a small baking dish. 2. In the baking dish, combine the hazelnuts, olive oil, and a pinch each of salt and pepper. Toss well. Transfer to the oven and roast for 10 minutes, stirring once during cooking. Set aside to cool.
From theoystereater.com


LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO, AND HEARTS OF PALM RECIPE
Jul 8, 2011 - Grapefruit brightens a lobster salad made with avocados and hearts of palm. Jul 8, 2011 - Grapefruit brightens a lobster salad made with avocados and hearts of palm. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


BEST LOBSTER AND GRAPEFRUIT SALAD RECIPES | FOOD NETWORK …
2009-11-10 Directions. Step 1. 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. Step 2. While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off ...
From foodnetwork.ca


GRILLED LOBSTER, AVOCADO AND PINK GRAPEFRUIT SALAD | IGA RECIPES
Be tempted by this easy Grilled lobster, avocado and pink grapefruit salad recipe. Find a store; FR; Select a store , , Change Store View Store Services. Opening Hours: Reserved Time Slot: Change Time Slot. Reserve a Time Slot. Select a shopping list My Account; All. All. Grocery. Recipes. Infos. Videos. Search. ShoppingCart $0.00 FR. Need Inspiration? Le bouillon …
From iga.net


LOBSTER AND GRAPEFRUIT SALAD RECIPE | EAT SMARTER USA
Preparation steps. 1. Put 8 cups of water and the white wine into a large saucepan and bring to a boil. Add the vegetables, parsley, thyme and bay leaf, season with salt and pepper and simmer for about 15 minutes. 2. Plunge the lobsters head first into the broth and cook for 8-10 minutes, depending on size.
From eatsmarter.com


LOBSTER SALAD WITH AVOCADO AND GRAPEFRUIT | DOROTHY …
2021-08-12 Lobster Salad with Avocado and Grapefruit. PREP TIME 15 mins. COOK TIME-SERVINGS 4. POSTED Aug 12th, 2021; BY Chef Carrie Walters; Print Recipe This fresh salad pairs perfectly with a dry sparkling wine, such as Domaine Collin Crémant de Limoux Brut. INGREDIENTS. 1 lb cooked lobster knuckle claw meat ; 4 cups DLM Greens, like arugula ; 1 …
From dorothylane.com


LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD RECIPE | EPICURIOUS.COM ...
Sep 18, 2014 - If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Active time: 45 min Start to …
From pinterest.com


CITRUS-AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE - SOUTHERN LIVING
Whisk together oil, mustard, coriander, salt, pepper, and ½ cup of the grapefruit juice in a medium bowl until emulsified. Gently toss avocados and remaining 1 tablespoon grapefruit juice in a separate bowl until evenly coated. Advertisement. Step 2. Arrange grapefruit, orange, and blood orange slices on a platter, overlapping slightly.
From southernliving.com


LOBSTER, GRAPEFRUIT AND AVOCADO SALAD WITH CREAMY CITRUS DRESSING
2 small lobster tails Small bunch cilantro coarsely chopped 1 grapefruit, (Kerry likes ruby red) sectioned into 16 pieces Chopped, cooked bacon slices Mixed mesclun greens Creamy Citrus Dressing: 1/2 lime, juiced 1 lemon, juiced 1 1/2 teaspoon Dijon mustard 1/2 teaspoon garlic, finely chopped 1 small shallot, finely chopped 1/4 cup olive oil
From keeprecipes.com


FLORIDA LOBSTER SALAD WITH GRAPEFRUIT AND AVOCADO - LUCY BUFFETT
1. Cut the lobster tails (if using) in half lengthwise, making sure to cut through both sides. 2. Fill a large heavy skillet (10 to 12 inches) with water to about an inch from the top. Add the lemon, wine, salt, and pepper corns and bring to a boil. 3. Add the …
From lucybuffett.com


LOBSTER, AVOCADO AND GRAPEFRUIT COCKTAIL | WILLIAMS SONOMA
2016-07-24 Cut each section in half, if desired. In a small bowl, whisk together the olive oil, lemon juice and chives to make a dressing. Season with salt. Add the lobster and avocado to the bowl with the grapefruit. Drizzle with the dressing and toss to coat evenly. Divide evenly among 4 small cocktail glasses. Serve right away.
From williams-sonoma.com


LOBSTER AND GRAPEFRUIT SALAD – RECIPES NETWORK
2014-02-13 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. Step 3. 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 ...
From recipenet.org


MAINE LOBSTER SALAD WITH AVOCADO, GRAPEFRUIT, AND TARRAGON …
For the composed salad: Prep the Boston lettuce, grapefruit, and avocado and chill for 30 minutes. Remove and set the plates with the Boston lettuce as the base, three segments of the grapefruit, and a small fan of avocado. Drizzle with olive oil and lemon juice. Form the lobster salad into a ½-cup mold and place on the center of the plate. Garnish with lobster claw and a …
From crazylobstershellfish.com


LOBSTER AND AVOCADO SALAD | SAVORY
In a large bowl, toss the arugula, vinegar, oil, and croutons. Season with salt and pepper to taste. Arrange on a large platter.
From savoryonline.com


LOBSTER AVOCADO SALAD WITH SHAVED FENNEL AND CITRUS
2022-03-23 Prepare your vinaigrette by mixing the orange juice and zest, the vinegar, honey, oil, and salt and pepper in a medium bowl. Whisk thoroughly and set aside while your prepare the salad. Spread the lettuce on a large serving platter. Arrange the shaved fennel, avocado, and lobster on top of the lettuce. Sprinkle with tarragon leaves, and drizzle ...
From thegourmetbonvivant.com


GRILLED LOBSTER, AVOCADO AND PINK GRAPEFRUIT SALAD | IGA RECIPES
Cook for 6 to 7 minutes, or until shells are very red, and lobster meat is opaque and pulls easily from the shell. Cook claws 2 to 3 minutes per side. Remove meat from shells and claws; cut in coarse chunks. Add to grapefruit and avocado preparation, combining gently. In a bowl, blend salad dressing, plain yogurt, milk, grapefruit zest and mint ...
From iga.net


LOBSTER & AVOCADO SALAD - TINY NEW YORK KITCHEN
2021-06-10 Chop lobster meat. Pit, peel, and slice avocado. In large-size bowl toss arugula, vinegar, oil and croutons. Season with kosher salt and pepper. Arrange on large-size platter. Top with avocado slices, grapefruit segments, and lobster. Serve immediately; Serves 4; Prep Time: 10 Minutes Cook Time: 0 Minutes Total Time: 10 Minutes "Work With What ...
From tinynewyorkkitchen.com


MAINE LOBSTER SALAD WITH AVOCADO, GRAPEFRUIT, AND TARRAGON …
Dec 7, 2017 - Maine Lobster Salad with Avocado, Grapefruit, and Tarragon Vinaigrette Recipe. For the lobster salad: Combine the aioli, tarragon, celery, scallion, and green
From pinterest.ca


GRAPEFRUIT AND AVOCADO SALAD : VEGETARIAN_RECIPES
r/Vegetarian_Recipes. Log In Sign Up. User account menu. Found the internet! 1. Grapefruit And Avocado Salad. Close. 1. Posted by 11 months ago. Grapefruit And Avocado Salad. Grapefruit And Avocado SaladI could eat guac all day. But aren’t you tired of the same old mushy versions? Whip up this crunchier alternative and watch how your friends and family …
From reddit.com


Related Search