Grapefruit brightens a lobster salad made with avocados and hearts of palm.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

13 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
09/25/2008
This was simple and quite good. I increased the mustard, shallot, and basil since I found the dressing a bit plain. Otherwise, the avocado, grapefruit, and palm heart combination was really nice with the lobster.