The combination of grapefruit acid with the creaminess of avocado and lobster is a perfect mix in this salad recipe.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
COOK THE LOBSTERS. Thaw the lobsters and boil the 4 lobster tails 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 pieces.
CUT THE TORONJA. Cut the grapefruit in half and remove the segments of the grapefruit with a sharp knife. Reserve the juices that you released and separate 2 teaspoons of this juice.
PREPARE THE VINAGRETA. In a large bowl, mix 2 teaspoons of grapefruit juice, vinegar and oil of oil, echallot, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 3 teaspoons of chives. Stir so that it thickens and add the lobster meat so that it is covered in the vinaigrette.
Divide the lettuces between 4-6 plates and arrange the slices of toronoja between the plates. Put the lobster on top and then the avocado, decorate with the other 2 teaspoons of reserved chives.
Put the rest of the vinaigrette on the table in case someone wants to add more.
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