Food & Cooking Recipes Appetizers Lobster Salad with Grapefruit, Avocado, and Hearts of Palm 3.6 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Grapefruit brightens a lobster salad made with avocados and hearts of palm. Ingredients 4 lobsters, 1 ¼ pounds each 2 ruby-red or pink grapefruits 1 tablespoon finely minced shallots 1 ¼ teaspoons Dijon mustard 2 tablespoons white-wine vinegar 1 tablespoon chopped fresh lemon basil or regular basil, plus leaves for garnish Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil 2 avocados, peeled and pitted 4 hearts of palm, cut in ½-inch-thick rounds 1 large head Boston lettuce (8 ounces), well washed and dried Directions Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator. Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing. Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning. Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately. Rate it Print