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Lobster, Grapefruit, Avocado Salad

Keyword lobster
Servings 8 small first course

Ingredients

  • 1 large cooked, chilled lobster tail (or you could cook it yourself)
  • 2-3 tbsp finely chopped shallot
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 2 pink or ruby red grapefruits
  • 1 large avocado chopped
  • 8 cups baby greens
  • course ground sea salt to taste
  • 3 tbsp toasted pinenuts if desired

Instructions

  • Dressing: stir the shallot, lemon juice and salt in small bowl and let stand at room temperature 30 minutes.  Then add the oil with a small whisk.
  • Cut the peel and pith from the grapefruits and take the segments out of the membranes and cut in half...put on paper towels to drain...ok, this was a little time-consuming, but worth it.
  • Cut the lobster tail in half and slice
    Divide the grapefruit, avocado and lobster on among the salad plates
  • Top each mixture with a handful of the greens and drizzle with the dressing. Sprinkle lightly with sea salt (and pinenuts if desired) and serve right away.