Best 2 Tomato And Lobster Salad With Avocado Relish And Shellfish Aioli Recipes
Indulge in a symphony of flavors with our exquisite Tomato and Lobster Salad, a culinary masterpiece that tantalizes the taste buds. This tantalizing dish features succulent lobster, perfectly cooked and tossed with juicy tomatoes, creating a harmonious blend of textures. Avocado relish adds a creamy richness, while shellfish aioli enhances each bite with its zesty, umami flavor. Prepare to embark on a culinary journey like no other, as we guide you through the art of crafting this delectable Tomato and Lobster Salad, along with three additional recipes that complement it seamlessly: Avocado Relish, Shellfish Aioli, and a refreshing Tomato Water Gazpacho. Get ready to elevate your palate and impress your guests with this unforgettable ensemble of culinary delights.
Check out the recipes below so you can choose the best recipe for yourself!
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
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is flavorful and delicious.
- Use a variety of tomatoes. This will add color and flavor to your salad.
- Don't overcook the lobster. Lobster is best when it is cooked just until it is opaque and tender.
- Make the avocado relish ahead of time. This will allow the flavors to develop.
- Serve the salad immediately. This will prevent the avocado from browning.
Conclusion:
Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli is a delicious and refreshing salad that is perfect for a summer meal. The combination of tomatoes, lobster, avocado, and relish is light and flavorful, and the shellfish aioli adds a touch of richness. This salad is sure to be a hit at your next party or gathering.
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