Best 2 Grilled Lobster And Avocado Salad Recipes

Calling all seafood lovers! Indulge in a delightful culinary journey with our grilled lobster and avocado salad, a dish that harmonizes the succulent flavors of the sea with the creamy richness of avocado. This tantalizing dish features succulent lobster tails expertly grilled to perfection, delivering a tender and juicy bite. Perfectly ripe avocados add a velvety texture and a burst of healthy fats, while a medley of crisp vegetables, zesty citrus fruits, and a tangy vinaigrette dressing complete this symphony of flavors. In addition to this main course, we'll also provide recipes for a refreshing avocado salsa and a delectable avocado ice cream, turning your meal into a complete and unforgettable dining experience. Ready your taste buds for a tantalizing adventure as we delve into the world of grilled lobster and avocado salad.

Here are our top 2 tried and tested recipes!

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA

Grilled Lobster Salad with Avocado and Papaya image

Categories Salad Leafy Green Tomato Backyard BBQ Dinner Lunch Papaya Lobster Avocado Summer Grill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
Toss greens in another large bowl with enough remaining dressing to coat.
Divide greens among plates. Spoon lobster mixture atop greens and serve.

GRILLED LOBSTER AND AVOCADO SALAD

Grilled Lobster And Avocado Salad image

Provided by Food Network

Categories appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1 tablespoon Dijon mustard
1 tablespoon chopped shallots
3 tablespoons grapefruit vinegar* (recommended: "O")
1 lime, juiced
3 tablespoons grapefruit oil* (recommended: "O")
3/4 cup extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons thinly sliced basil or mint leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 avocados
Juice of 1/2 a lime
4 lobster tails
Melted butter, for basting
2 red bell peppers, diced
1 jicama, diced
1 Maui onion, diced
2 heads butter lettuce
1/4 cup pine nuts, toasted
1 Maui onion, very thinly sliced
1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes

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.

Tips:

Choose the right lobster: Select live lobsters that are heavy for their size and have a hard shell. Avoid lobsters with missing claws or broken shells.
Properly cook the lobster: Boil or steam the lobster until it is cooked through but not overcooked. The meat should be opaque and firm.
Chill the lobster: After cooking, immediately transfer the lobster to an ice bath to stop the cooking process and preserve its flavor.
Prepare the avocado: Choose ripe avocados that are slightly firm to the touch. Cut them in half, remove the pit, and scoop out the flesh. Drizzle with lemon juice to prevent browning.
Make a flavorful dressing: Combine mayonnaise, sour cream, lemon juice, dill, and salt and pepper to taste. You can also add a touch of Dijon mustard or honey for extra flavor.
Assemble the salad: Arrange the lobster meat, avocado, cucumber, tomatoes, and red onion on a bed of lettuce or arugula. Drizzle with the dressing and serve immediately.

Conclusion:

Grilled Lobster and Avocado Salad is a delightful summer dish that combines the succulent flavor of lobster with the creamy richness of avocado. The tangy dressing and fresh vegetables add a refreshing contrast, making it a perfect meal for any occasion. Whether you're hosting a special dinner party or simply looking for a delicious and healthy lunch, this salad is sure to impress. So, fire up your grill and get ready to enjoy this delectable seafood treat!