Friends With Benefits: Lobster and Avocado

Summer Salad, avocado, lobster, summer menu, summer entertaining, great salad, healthy salad
Want a great recipe for your summer entertaining that is AS healthy as it is delicious? This salad is one of the best and prettiest I have ever had. The friendship of lobster and avocado makes for a delicious pairing with benefits of powerful nutritional value. Enjoy them often!  Avocados contain phenylalanine, which some researchers say raises levels of endorphins in the brain, creating a natural high.  But there is so much more that is good about these two ingredients:
Nutrition Lobster Avocado
 So enough about the goodness, pour your guests a glass of wine and let’s combine these two stellar ingredients into the best salad ever…
friends with benefits
LOBSTER and AVOCADO SALAD
(Serves 4)
Two 1 1/2 lb lobsters
3 tbsp rice vinegar
1/2 tsp soy sauce
1/4 tsp finely ground fresh ginger
pinch of sugar
3 tbsp canola oil
salt and freshly ground pepper
1 bunch watercress, large stems discarded
1 hass avocado, peeled and cut into chunks
1. In a large pot of boiling water, cook the lobsters until the turn bright red, about 13 minutes. Drain and let cool. Twist off the tails and claws. Crack the claws and remove the meat. Cut into large pieces. Using kitchen scissors, slit the tail shells lengthwise up the center and remove the tail meat. Remove the black intestinal tract and discard. Cut the tail meat into 1-inch medallions. Cover and refrigerate the lobster meat.
2.  In a large bowl, combine the vinegar with the soy sauce, ginger and sugar. Whisk in the oil until emulsified, then season with salt and pepper. Add the watercress and lobster and toss gently, then add the avocado and toss just until dressed. Serve chilled.
MAKE AHEAD TIP: the lobster meat can be refrigerated overnight.
SHORTCUT TIP: Your local fish market might sell lobster claws/tails already cooked.
Let me know how you like it,
Cheers!!
Sig-Courtney

recipe: modified from 2001 Food & Wine original

Comments

  1. I love lobster and avocado, so great combo. Definitely a good recipe for summer.

  2. Totally pinning this one!! and trying it, of course! I love your title and how you worked in the post!! You are so clever!! Where is the best place to get lobster here?

  3. Courtney, this dish looks and sounds delicious! Love a light and healthy salad, especially for summer. Also, thanks for sharing the benefits for eating them both!! Will have to give this a try.

    Donna

  4. Courtney does it again! That dish Ridiculous
    I want it NOW

  5. The hubs will appreciate me making this for him! He loves lobster and avocados…win/win!!

    Christy

  6. I’ll be right there.

  7. Cant wait to try this recipe Courtney!! We thought we loved avocados for the fat but really it was for the endorphin high! It’s a good thing.

  8. You got me, this sounds really good. Is it okay if I just use lobster tails? Not a fan of that playing around with the claw thing. Can’t wait to try it. :)

    XO
    Lisa

  9. Yum! This sounds A-mazing! I am definitely going to try it. Thanks for the post.

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