Lobster and Avocado Salad | Saveur
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.
Ingredients
- 1 beet, peeled, trimmed and cut into wedges
- <sup>1</sup>⁄<sub>2</sub> cup plus 1 tsp. canola oil
- Salt and freshly ground black pepper
- 4 (1-lb.) Maine lobsters
- 2 tbsp. champagne
- 2 tbsp. champagne vinegar
- <sup>3</sup>⁄<sub>4</sub> tsp. dijon mustard
- <sup>1</sup>⁄<sub>2</sub> tsp. finely chopped shallots
- 6 cups mesclun greens
- Grapefruit segments
- 3-4 ripe avocados, such as hass, pinkerton, or macarthur
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