Advertisement
Ingredients
3 ½ to 4 cups cooked wild rice (see recipe)
2 cups cooked lobster meat cut into bite-size cubes
2 medium-size unblemished avocados
1 tablespoon lemon juice
½ cup coarsely, neatly cubed red onion
1 tablespoon imported mustard
2 ½ tablespoons red-wine vinegar
½ cup corn, peanut or vegetable oil
½ teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 to 6 servings)
30 grams carbs; 387 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 29 grams fat; 7 grams fiber; 500 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the rice in a mixing bowl, let cool, and add the lobster.
- Step 2
Peel the avocados and slice in half. Remove the pits. Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Sprinkle with onion.
- Step 3
Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk. Gradually add the oil, beating briskly with the whisk. Add the garlic, salt, pepper and parsley. Pour over the salad and toss. Serve at room temperature.
Private Notes
Comments
I have the original too - somewhere! So glad to find it online. I've made it for years as is and with variations - always good. And yes, olive oil!
I have two lobsters at the ready. This has the earmarks of a recipe from Craig and Pierre from at least 30 yrs ago -- (my clue -- not using olive oil.) I'm going to make it with olive oil, and use avos that are not 100% ripe and soft -- my reasoning being that the lobster meat with more toothsomeness will overwhelm the delicate texture of a very ripe avocado. Our local Mexican restaurant does something similar using shrimp, and cilantro instead of the parsley. I will too.
This is from May 15,1983. I have the original newspaper copy!