Lobster and Avocado Salad
Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments in a recipe from chef Jeremy Marshall of Aquagrill in New York City.
Yield: serves 4
- 1 beet, peeled, trimmed and cut into wedges
- 1⁄2 cup plus 1 tsp. canola oil
- Salt and freshly ground black pepper
- 4 (1-lb.) Maine lobsters
- 2 tbsp. champagne
- 2 tbsp. champagne vinegar
- 3⁄4 tsp. dijon mustard
- 1⁄2 tsp. finely chopped shallots
- 6 cups mesclun greens
- Grapefruit segments
- 3-4 ripe avocados, such as hass, pinkerton, or macarthur
- Heat oven to 350°. Toss beets with 1 tsp. of the oil; season with salt and pepper to taste. Wrap in a foil package. Roast until tender, about 45 minutes. Chill beets.
- Bring a large pot of generously salted water to a boil over high heat. Add lobsters and cook until bright red and cooked through, about 5 minutes. Drain and cool lobsters, then twist off each tail, gently crack the shell, and remove the meat in one large piece; chill. Repeat process with claws. (Reserve knuckle meat and remaining lobster for another use.)
- Whisk together champagne, champagne vinegar, dijon mustard, shallots, and salt and pepper to taste in a bowl. While whisking constantly, drizzle in remaining 1⁄2 cup of oil to form a smooth dressing. Toss greens with some of the dressing; arrange in center of 4 plates. Arrange chilled beets, some grapefruit segments, and 12 avocado slices around each portion of greens. Divide lobster tails and claws between plates. Drizzle each salad with remaining dressing.