Grilled California Avocado and Drunken Lobster Salad

Serves: 4


2 cups Sauvignon Blanc
4 ea. Australian lobster tails (6- to 8-oz)
4 Fresh California Avocado
1 cup yellow onion, chopped
1 ea. Meyer Lemon
1 large heirloom tomato
1/2 bunch italian parsley, rinsed and roughly chopped
2 ea. Romaine hearts, rinsed and sliced
1/3 cup avocado oil

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit