Florida Department of Agriculture and Consumer Services

Spiny Lobster, Avocado, and Grapefruit Salad

Posted April 4, 2013 in Sides, Entrees, Lobster

Spiny Lobster, Avocado, and Grapefruit Salad

Ingredients:

  • 2 teaspoons shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon table salt
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ cups spiny lobster meat, cooked and chilled
  • 2 cups baby arugula
  • 1 ripe avocado half, peeled and sliced
  • 1 pink grapefruit, peeled and sectioned
  • sea salt to taste

Directions:

  1. Combine shallots, lemon juice, and salt in a small bowl.
  2. Add oil in a stream, whisking to blend.
  3. Set aside.
  4. Slice cooked lobster meat into 1/2-inch-thick medallions.
  5. Arrange arugula, avocado slices, lobster slices and grapefruit sections on 2 salad plates; drizzle with shallot-lemon dressing.
  6. Add sea salt to taste and serve

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