COOK THE LOBSTERS. Thaw the lobsters and bring the 4 lobster tails to a boil in boiling water with 1/4 cup of salt. Cook until they turn bright red and the meat is almost opaque, about 8 minutes. Cut the lobster meat into chunks.
CUT THE GRAPEFRUIT. Cut the grapefruit in half and scoop out the grapefruit wedges with a sharp knife. Reserve the juices that were released and separate 2 teaspoons of this juice.
PREPARE THE VINEGRET. In a large bowl, combine 2 teaspoons of the grapefruit juice, vinegar and olive oil, shallot, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 3 teaspoons of chives. Stir to thicken and add the lobster meat to coat in the vinaigrette.
Divide the lettuces among 4-6 plates and arrange the grapefruit slices between the plates. Put the lobster on top and then the avocado, garnish with the other 2 teaspoons of reserved chives.
Put the rest of the vinaigrette on the table in case someone wants to add more.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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