info@thetavernindy.com

Lobster and Avocado Salad

Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments in a recipe from chef Jeremy Marshall of Aquagrill in New York City.

Ingreadients:

    •  1 beet, peeled, trimmed and cut into wedges
    •  12 cup plus 1 tsp. canola oil
    •  Salt and freshly ground black pepper
    •  4 (1-lb.) Maine lobsters
    •  2 tbsp. champagne
    •  2 tbsp. champagne vinegar
    •  34 tsp. dijon mustard
    •  12 tsp. finely chopped shallots
    •  6 cups mesclun greens
    •  Grapefruit segments
    •  3-4 ripe avocados, such as hass, pinkerton, or macarthur

Direction

 

  1. 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.
  2. Bring a large pot of generously salted water to a boil over high heat. Add lobsters and cook until bright red and cooked through, about 5 minutes. Drain and cool lobsters, then twist off each tail, gently crack the shell, and remove the meat in one large piece; chill. Repeat process with claws. (Reserve knuckle meat and remaining lobster for another use.)
  3. Whisk together champagne, champagne vinegar, dijon mustard, shallots, and salt and pepper to taste in a bowl. While whisking constantly, drizzle in remaining 1⁄2 cup of oil to form a smooth dressing. Toss greens with some of the dressing; arrange in center of 4 plates. Arrange chilled beets, some grapefruit segments, and 12 avocado slices around each portion of greens. Divide lobster tails and claws between plates. Drizzle each salad with remaining dressing.

Most Popular Recipes

Sign up for the Newsletter

Join our newsletter and get updates in your inbox. We won’t spam you and we respect your privacy.