GRILLED LOBSTER AND AVOCADO COCKTAIL
Steps:
- Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop.
- Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.
LINGUINE WITH LOBSTER AND AVOCADO
The summer season was beginning, whetting the appetite for a copious seafood salad or a tangy ceviche. But instead, I tore a page from ceviche's playbook and assembled a pasta dish with the avocado, tomato, jalapeño, scallion, cilantro and citrus juice, along with lobster, to mingle with pasta. The result was brightly fresh-tasting, a warm-weather charmer with a touch of spice. Even during the brief cooking, some of the avocado will melt into the mixture, suavely coating the strands of linguine. But be sure that some of the avocado is still intact. The dish is satisfying as the main event yet light enough to serve as a first course followed by chicken or sausages hot off the grill.
Provided by Florence Fabricant
Categories pastas, appetizer, main course
Time 30m
Yield 4 first-course servings, 2 to 3 as a main course
Number Of Ingredients 11
Steps:
- Thoroughly mix avocado and lemon juice in a bowl. Add 1 tablespoon oil, season with salt and pepper and set aside. Bring a pot of salted water to a boil and add linguine.
- Meanwhile, heat the remaining oil in a large skillet. Add onion and jalapeño and cook on medium-low until onion is translucent. Add tomatoes and continue cooking 5 minutes or so until they begin to soften and their skins start to wrinkle. Fold in lobster and avocado with its lemon juice and oil, and add 2/3 cup of the pasta water. Continue to cook on low.
- When linguine is al dente, drain it and add it to the skillet. Add scallions and cilantro and fold ingredients together until well combined, the mixture is moist but not soupy, and only a little of the avocado has melted down. Check your salt and pepper, then serve.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 841 milligrams, Sugar 5 grams, TransFat 0 grams
LOBSTER AVOCADO SALAD
This cold lobster avocado salad is delicious by itself or along with a tomato, mozzarella, and basil salad and a cold glass of Chardonnay.
Provided by Tina A.
Categories Salad Seafood Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
- Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
- Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 6.9 g, Cholesterol 127.4 mg, Fat 18.9 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 2 g, Sodium 753.4 mg, Sugar 0.6 g
LOBSTER AVOCADO COCKTAILS
Steps:
- For the cocktail sauce: In a small mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper. Refrigerate until ready to use.
- For the remoulade: Whisk together the mayonnaise, capers, cornichons, parsley and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Refrigerate until ready to use. For the salad: In a medium mixing bowl, add the onions and lime juice. Let stand for a few minutes. Add the lobster meat, avocados and cilantro. Mix together well and season with salt and pepper.
- Divide the shredded romaine lettuce evenly into 4 martini glasses. Place the lobster avocado salad on top of the lettuce. Top with 1 tablespoon of cocktail sauce and remoulade sauce. Garnish with romaine hearts, lobster claws and lemon wedges.
GRILLED LOBSTER AND AVOCADO SALAD
Steps:
- In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
- Bring a large pot of salted water to boil.
- Preheat grill to high or preheat the broiler.
- Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
- Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
- Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
- In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
- Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.
LOBSTER AND AVOCADO SALAD
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The combination is perfect for a light summer supper or lunch. It's great for a special occasion, but can also be a treat just for you.
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 45m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
- Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
- Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
- Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
- Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
- Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
- To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 42 grams, Carbohydrate 13 grams, Fat 52 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1335 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED LOBSTER AND AVOCADO COCKTAIL
Steps:
- In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses.
LOBSTER-AVOCADO COCKTAIL
Steps:
- Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
- Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.
LOBSTER AND AVOCADO ON A "FLOWER" TORTILLA
Steps:
- Preheat oven to 300 degrees F.
- To make the "flower" tortillas, take the cookie cutter and press firmly down on the tortilla. Bake on a cookie sheet for 10 to 12 minutes. Reserve in an airtight container.
- For the guacamole, combine the first 5 ingredients. Cover tightly with saran wrap. The guacamole may be made several hours ahead and refrigerated.
- In small bowl, blend together the sour cream and spices.
- To serve, place the cut out tortillas on a tray. Put a dollop of guacamole on each tortilla. Place 1 piece of lobster on top of the guacamole. Garnish with the spicy sour cream, using a squeeze bottle to drizzle the mixture over the hors d'ouevres. Serve cold.
LOBSTER AND AVOCADO
One of the best lunches I've ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I've recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.
Yield makes 8 tacos
Number Of Ingredients 9
Steps:
- Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
- To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.
LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER
A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.
Provided by Union Square Events
Yield Makes 24 toasts
Number Of Ingredients 11
Steps:
- If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
- Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
- Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
- Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
- Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
- Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.
LOBSTER, MANGO, AND AVOCADO SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
- Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
- Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
- Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.
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