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:
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…
LOBSTER and AVOCADO SALAD
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,
recipe: modified from 2001 Food & Wine original