- 2 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 avocado oil
- salt and freshly ground pepper
- 1 bunch watercress, large stems discarded
- 1 hass avocado, peeled and cut into chunks
- 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.
- 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.
recipe: modified from 2001 Food & Wine original