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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Nutcracker
- Oven
- Aluminum foil
- Refrigerator
- Stove
- Pot
- Colander
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pepper mill
- Plate
Ingredients
- 1 beet, peeled, trimmed and cut into wedges
- 1⁄2 cup plus 1 tsp. canola oil
- Salt
- 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
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