RECIPES

Lobster and Avocado Salad

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 Lobster and Avocado Salad

Succulent fresh lobster paired with creamy avocado and Thai dressing create an unforgettable salad.

 

Ingredients

Serves: 6
  (2 lb.) live Maine lobsters**You may substitute 1 pound of fresh cooked lobster tail meat or 1 pound fresh cooked crab meat for the live lobsters. Keep chilled until ready to assemble.
    Dressing
Tbsp.  Thai fish sauce
tsp.  sugar
Tbsp.  freshly squeezed lime juice
Tbsp.  olive oil
  small Thai chili, seeded and minced
12    large fresh Thai basil leaves, minced
  sprigs cilantro leaves, minced
    Salad
cup  shredded Nappa cabbage
  bunch arugula, stems removed
  small red bell pepper, seeded, and thinly sliced
  Fresh California Avocado, peeled, pitted and sliced thin

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into ½-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.

    To prepare the dressing:

  2. In a small bowl, combine the fish sauce, sugar, lime juice, olive oil and the chili. Stir in the basil and cilantro.

    To prepare the salad:

  3. In a large bowl, toss the cabbage, arugula, and bell pepper with ¼ cup of the dressing. Arrange the salad on 6 Asian style rectangular plates. Top with overlapping slices of the lobster and avocado. Spoon the remaining dressing over the avocado.

Read more about Chef Susser.

*Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Allen Susser

Chef Allen Susser

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