Hancock Gourmet Lobster Co. 1-800-552-0142
Nov 21
Fri
ORDERS PLACED BY 10:30 A.M. EST TODAY USING OVERNIGHT DELIVERY WILL ARRIVE: (CLICK FOR OPTIONS)
Join our Special Offers & Promotions mailing list:

Lobster, Avocado, Asparagus and Grapefruit Salad


Ingredients:
  • 2  lb  Live Maine Lobster, or Maine Lobster Meat
  • 2  teaspoon  finely chopped green onion
  • 1  tablespoon  fresh lemon juice
  • 1/4  teaspoon  table salt
  • 2  tablespoon  extra virgin olive oil
  • 1  pink or ruby red grapefuit
  • 1  firm ripe California avocado
  • 1  ounce  baby arugula
  • 1/2  lb  asparagus, blanched
  •   Coarse sea salt to taste
 
Directions:
Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 10 minutes (for 1 1/4-lb lobster) or 14 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.

When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.

While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.

Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.

Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado, asparagus and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

Related Products