Lobster Salad with California Avocado Brulee
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Ingredients
Serves: 12| 1 | cup | Meyer Lemon Orange Blossom Honey Vinaigrette (recipe follows) |
| 6 | Whole lobsters 1 ½ lbs. each, poached, cleaned, chilled, removed from the shell | |
| 12 | cups | Mixed greens |
| 3 | Fresh California Avocados, sliced into 16ths.* | |
| 2 | 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 |
| 1 | tsp. | Dijon mustard |
| 1/4 | cup | Orange blossom honey |
| 1 | cup | olive oil |
| 1 | tsp. | Fresh thyme |
| 2 | 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
Instructions
Meyer Lemon Orange Blossom Honey Vinaigrette:
- In a small mixing bowl, whisk together Meyer lemon juice, vinegar, Dijon mustard and honey.
- Slowly whisk in olive oil.
- Add fresh thyme plus salt and pepper to taste. Refrigerate and let rest at least one hour before use.
Assembly:
- Keep the lobster claw intact, and chop the rest of the lobster meat into large chunks.
- Toss the lobster with half of the dressing.
- Toss the greens with the other half of the dressing.
- Fan ¼ each sliced Fresh California Avocado on the platter, sprinkle with sugar and torch the sugar until golden brown.
- 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).
- 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.
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