Best 3 Lobster Avocado And Grapefruit Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing Lobster Avocado and Grapefruit Salad, a symphony of flavors and textures that will elevate your palate. This delectable dish seamlessly blends succulent lobster, creamy avocado, and tangy grapefruit, complemented by a refreshing citrus dressing. Each bite offers a burst of sweet, savory, and zesty notes, leaving you craving more.

This recipe collection takes you on a culinary journey, featuring not only the Lobster Avocado and Grapefruit Salad but also a medley of other tantalizing treats. Discover the vibrant flavors of the Avocado and Grapefruit Salad, where ripe avocados and juicy grapefruit segments dance harmoniously on a bed of crisp greens. The Citrus Salad with Avocado and Grapefruit showcases the perfect balance of tangy grapefruit and sweet oranges, enhanced by the creamy richness of avocado.

For a delightful twist, try the Avocado and Grapefruit Salad with Walnuts and Feta, where crunchy walnuts and tangy feta cheese add an extra layer of texture and flavor. Embark on a culinary adventure with the Grapefruit and Avocado Salad with Honey Lime Dressing, where the zesty dressing elevates the natural sweetness of the grapefruit and avocado. And don't miss the refreshing Grapefruit and Avocado Salad with Mint, where the aromatic mint adds a burst of freshness to the juicy grapefruit and creamy avocado.

With its vibrant colors, tantalizing textures, and symphony of flavors, the Lobster Avocado and Grapefruit Salad, along with its accompanying recipes, promises an extraordinary dining experience. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD



Lobster, Avocado, and Grapefruit Salad image

Categories     Salad     Low/No Sugar     Grapefruit     Lobster     Avocado     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 9

1 (1 1/4- to 1 1/2-lb) live lobster
2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
Coarse sea salt to taste (optional)

Steps:

  • Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
  • When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
  • While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
  • Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
  • Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
  • Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

LOBSTER AVOCADO AND GRAPEFRUIT SALAD



Lobster Avocado and Grapefruit Salad image

Gourmet. Jan 04. If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Fresh crab would be nice in this too.

Provided by dicentra

Categories     Lobster

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 live lobster
2 teaspoons finely chopped shallots
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra virgin olive oil
1 pink grapefruit
1 firm-ripe california avocado
1 ounce baby arugula (2 cups)
coarse sea salt (optional)

Steps:

  • Plunge lobster headfirst into an 8-quart pot of boiling salted water . Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
  • When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
  • While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
  • Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
  • Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
  • Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO AND HEARTS OF PALM



LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO AND HEARTS OF PALM image

Categories     Shellfish

Yield 4 Main courses

Number Of Ingredients 13

4 lobsters - (1 1/4 lbs ea)
2 ruby-red or pink grapefruits
1 tbl finely-minced shallots
1 1/4 tsp Dijon mustard
2 tbl white wine vinegar
1 tbl chopped fresh lemon or regular basil
Basil leaves for garnish
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
2 x avocados peeled, pitted
4 x palm hearts cut 1/2" rounds
1 lrg Boston lettuce head - (8-oz) well washed, dried

Steps:

  • Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator. Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing. Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning. Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately.

Tips:

  • Select the freshest ingredients: Use ripe avocados, succulent lobster meat, and juicy grapefruit for the best flavor.
  • Prepare the lobster properly: Boil or steam the lobster until it's cooked through, then chill it and remove the meat from the shell.
  • Use a sharp knife: This will help you make clean, even cuts of avocado and grapefruit.
  • Don't overdress the salad: A light vinaigrette or citrus dressing will allow the natural flavors of the ingredients to shine through.
  • Serve the salad immediately: This will prevent the avocado from browning and the grapefruit from becoming bitter.

Conclusion:

This lobster, avocado, and grapefruit salad is a refreshing and delicious seafood salad perfect for a special occasion. The combination of sweet, savory, and tangy flavors is sure to please everyone at your table. With its vibrant colors and elegant presentation, this salad is sure to be a showstopper. Garnishing with fresh herbs or edible flowers can add a pop of color and freshness to the dish. Enjoy this salad as a light lunch or a sophisticated starter for a special dinner. Experiment with different types of citrus fruits, such as oranges or blood oranges, to add a unique twist to the recipe.

Related Topics