Lobster Salad with California Avocado Brulee

1 Star2 Stars3 Stars4 Stars5 Stars (2)Loading... Read Comments


Serves: 12
cup  Meyer Lemon Orange Blossom Honey Vinaigrette (recipe follows)
  Whole lobsters 1 ½ lbs. each, poached, cleaned, chilled, removed from the shell
12  cups  Mixed greens
  Fresh California Avocados, sliced into 16ths.*
Tbsp.  Turbinado sugar
24    slices Meyer lemon for garnish
    Meyer Lemon Orange Blossom Honey Vinaigrette
1/4  cup  Meyer lemon juice, fresh
1/4  cup  white wine vinegar
tsp.  Dijon mustard
1/4  cup  Orange blossom honey
cup  olive oil
tsp.  Fresh thyme
tsp.  Lemon zest, chopped
  As needed  Salt and pepper to taste

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


Meyer Lemon Orange Blossom Honey Vinaigrette:

  1. In a small mixing bowl, whisk together Meyer lemon juice, vinegar, Dijon mustard and honey.
  2. Slowly whisk in olive oil.
  3. Add fresh thyme plus salt and pepper to taste. Refrigerate and let rest at least one hour before use.


  1. Keep the lobster claw intact, and chop the rest of the lobster meat into large chunks.
  2. Toss the lobster with half of the dressing.
  3. Toss the greens with the other half of the dressing.
  4. Fan ¼ each sliced Fresh California Avocado on the platter, sprinkle with sugar and torch the sugar until golden brown.
  5. Mound the greens behind the avocado and top with the chopped lobster (1 cup of greens and 1 ½ oz. of chopped lobster per serving).
  6. Place one whole lobster claw next to the Fresh California Avocado. Garnish with sliced Meyer lemon.

*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.

Don Schoenburg

Chef Don Schoenburg, The Lido Deck, Newport Beach, CA.

Read All Posts


Other categories