Deborah Dana

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Deborah Dana

Lobster salad with grapefruit and avocado

Name: Lobster salad with grapefruit and avocado
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Americana
Ingredients: 4 lobster tails, frozen; 1 grapefruit; 2 teaspoons vinegar; 3 tablespoons olive oil; 2 teaspoons shallot, finely chopped; 5 teaspoons chives, chopped; 125 grams Spring mix lettuce; 1 avocado

30 mins

Low

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Deborah Dana

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The combination of grapefruit acid with the creaminess of avocado and lobster is a perfect mix in this salad recipe.

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Ingredients

6 portions

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4 lobster tails, frozen
1 grapefruit
2 teaspoons vinegar
3 tablespoons olive oil
2 teaspoons shallot, finely chopped
5 teaspoons chives, chopped
125 grams Spring mix lettuce
1 avocado

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.