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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
- 2 lobster tails 4-5 oz. each, uncooked (skip step 2 below if already cooked)
- 2 avocados
- 2 fresh organic oranges
- 1 romaine heart per person (approx. 8-12 5-inch leaves)
- 1/2 cup orange juice squeezed from the oranges above
- 2 tbl wine vinegar
- 2 tsp dijon mustard
- 4 tbl olive oil
- 1-2 tbl minced fresh parsley
- dash salt
- 2-3 pineapple sage leaves, minced
- pineapple sage blossoms
How to make it
- Chop romaine leaves coarsely or alternatively, leave whole and spoon salad into the leaves for presentation
- Cook lobster tails in a steamer for 8 minutes - remove to cool
- Zest the two oranges
- Supreme the oranges (remove remaining skin and pith and cut out segments) - taste and sweeten slightly if desired
- Drain any juice from the oranges into a mixing bowl
- Squeeze the remaining juice from the membrane and peels into the bowl
- Add orange zest, wine vinegar, mustard, parsley and salt to the juice and whisk to combine
- Slowly whisk in olive oil to desired consistency
- Stir in minced pineapple sage leaves
- Remove lobster tails from shells and chop into bite sized pieces (about 1/2 - 3/4 inch) and add into the dressing, mixing lightly
- Add orange segments to the dressing
- Cut avocados in half, remove pit and scoop out of the peel with a large spoon
- Cut into pieces about the same size as the lobster - add to dressing mixing to coat
- Spoon lobster salad onto romaine leaves and decorate with the bright red pineapple sage blossoms
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