Lobster & Avocado Salad Recipe

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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.

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

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

Questions about this recipe?