Ingredients

  • 22 ounces lobster about 300g of meat
  • 2 teaspoons shallot finely chop
  • 1 tablespoon lemon juice or grapefruit juice
  • ¼ teaspoon salt
  • 2 tablespoons olive oil, virgin
  • 1 grapefruit pink or red, section
  • ½ avocado sliced
  • 30 grams arugula

Directions

1. Cook live lobster in boiling salted water, covered, over high heat 6-7 minutes. Drain. Remove meat keeping intact as much as possible. Chill.
2. Stir together shallot, lemon juice, table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
3. Cut peel and section grapefruit, drain on paper towels.
4. Cut lobster tail meat crosswise into 1/2 inch thick slices. Divide avocado and lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Slprinkle lightly with sea salt and serve immediately.
5. Lobster and dressing can be made 1 day ahead.

Notes
Serving Ideas:Original serves 2.


Categories
SaladsShellfish
Keywords
SaladsShellfish
MacGourmet downloadLobster, Avocado and Grapefruit Salad. To import, drag image to your MacGourmet recipe box.