Recipes>Seafood Recipes
Lobster Avocado Salad
by Meredith Hayden from The Wishbone Kitchen
Serves 4
Lobster meat is the perfect addition to a salad; this recipe combines it with avocado, fresh tomatoes and an herby dressing for a vibrant dish filled with colour and flavour.
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The Wishbone Kitchen
Meredith Hayden
The Wishbone Kitchen
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Introduction
This recipe is a celebration of summer. Juicy heirloom tomatoes, plump chunks of lobster meat, creamy avocado, tender microgreens, and a simple herb dressing to bring it all together. It pairs perfectly with a hot sunny day (or pretending it’s a hot sunny day) and good company.
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Ingredients
| For the herb dressing: | |
|---|---|
| ⅔ cup | mayo |
| ¼ cup | loosely packed fresh basil leaves |
| 2 tbsp | roughly chopped fresh tarragon |
| 2 tbsp | roughly chopped fresh chives |
| ½ small | shallot, roughly chopped |
| ½ | lemon, zested and juiced (1 to 2 tbsp) |
| ¼ tsp | kosher salt |
| For the salad: | |
| 4 medium | heirloom tomatoes, sliced 1⁄4 inch thick |
| 1 medium-large | avocado, peeled, pitted, and sliced |
| 1 | lemon, halved |
| 2 heads | Bibb or Little Gem lettuce, leaves separated |
| 1 head | frisée lettuce or bunch of watercress, leaves separated |
| ½ cup | loosely packed fresh basil leaves, torn into 1-inch pieces |
| ¼ cup | loosely packed fresh tarragon leaves |
| ¼ cup | finely chopped fresh chives |
| 1 pound | cooked lobster meat from about 2 lobsters, cut in bite-size chunks |
| Extra-virgin olive oil, for drizzling | |
| flaky salt |
Essential kit
You will need: a blender or immersion blender
Method
PREP THE DRESSING: Using a blender or immersion blender, process the mayo, basil, tarragon, chives, shallot, lemon zest, 1 tablespoon of lemon juice, and salt until smooth. Taste and adjust the seasoning, adding more salt and/or lemon juice as needed.
PREP THE VEG: Season both sides of the tomato slices with flaky salt and set aside.
Season the avocado slices with a pinch of flaky salt and a squeeze of lemon juice. Set aside.
In a large bowl, combine the Bibb lettuce, frisée, basil, and tarragon. Add a few tablespoons of dressing plus a few pinches of flaky salt and toss to coat.
ASSEMBLE AND SERVE: Arrange a layer of tomatoes and avocado over a serving platter or individual plates and drizzle them with extra-virgin olive oil, then begin to build the salad. Top the tomatoes with a pile of the lettuce mixture, layer in some of the lobster, more of the tomatoes and avocado, more lettuce, and more lobster. Finish with a sprinkle of chives, freshly grated lemon zest, and another drizzle of olive oil.
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Ingredients
Method
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