It tastes wonderful over a bed of lettuce on soft buns garnished with chopped tomato and cucumber and perhaps some ripe avocado. Get the recipe for lobster and avocado salad nicole franzen. Nothing beats fresh citrusy lobster salad on a hot day after a long afternoon of boating or really any time. Top with arugula and drizzle with. Add lobster cover and steam until tender about 20 minutes.
Bring to a boil. The lobster can be substituted for crab shrimp or even cooked chicken. Twist off the tails and claws. Arrange the avocado slices neatly over the salad. Lay lettuce on a serving platter then top with lobster salad.
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In a large pot of boiling water cook the lobsters until they turn bright red about 13 minutes. In a bowl stir together mayonnaise celery lemon juice and chives. Lobster and avocado salad sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments. Start beating with a wire whisk while gradually adding the oil. Use a large silicone spatula to gently stir in the lobster shrimp and half of the cilantro and scallions.
Print recipe pin recipe. Fill a tall pot with 2 inches of water. Cut lobster tail meat crosswise into 1 2 inch thick slices. Rinse cool and cut lobster meat into chunks. Print recipe pin recipe.
Rinse cool and cut lobster meat into chunks. In a large pot of boiling water cook the lobsters until they turn bright red about 13 minutes. Fold in chopped lobster meat. Bring to a boil. To make the salad dressing put the mustard vinegar shallots salt and pepper in a mixing bowl.
Cut lobster tail meat crosswise into 1 2 inch thick slices. It tastes wonderful over a bed of lettuce on soft buns garnished with chopped tomato and cucumber and perhaps some ripe avocado.
