Lobster Salad with Grapefruit, Avocado, and Hearts of Palm


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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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