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Lobster & Avocado Salad

An incredible first course. This quantity serves 2 as a first course. Easy to increase for more. Very versatile - use whatever herbs you like.

What you need

  1. 2 lobster tails 4-5 oz. each, uncooked (skip step 2 below if already cooked)
  2. 2 avocados
  3. 2 fresh organic oranges
  4. 1 romaine heart per person (approx. 8-12 5-inch leaves)
  5. 1/2 cup orange juice squeezed from the oranges above
  6. 2 tbl wine vinegar
  7. 2 tsp dijon mustard
  8. 4 tbl olive oil
  9. 1-2 tbl minced fresh parsley
  10. dash salt
  11. 2-3 pineapple sage leaves, minced
  12. pineapple sage blossoms

How to make it

  1. Chop romaine leaves coarsely or alternatively, leave whole and spoon salad into the leaves for presentation
  2. Cook lobster tails in a steamer for 8 minutes - remove to cool
  3. Zest the two oranges
  4. Supreme the oranges (remove remaining skin and pith and cut out segments) - taste and sweeten slightly if desired
  5. Drain any juice from the oranges into a mixing bowl
  6. Squeeze the remaining juice from the membrane and peels into the bowl
  7. Add orange zest, wine vinegar, mustard, parsley and salt to the juice and whisk to combine
  8. Slowly whisk in olive oil to desired consistency
  9. Stir in minced pineapple sage leaves
  10. Remove lobster tails from shells and chop into bite sized pieces (about 1/2 - 3/4 inch) and add into the dressing, mixing lightly
  11. Add orange segments to the dressing
  12. Cut avocados in half, remove pit and scoop out of the peel with a large spoon
  13. Cut into pieces about the same size as the lobster - add to dressing mixing to coat
  14. Spoon lobster salad onto romaine leaves and decorate with the bright red pineapple sage blossoms

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