Lobster and Avocado Salad
Published September 1, 1984
Tony Cenicola/The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SALAD
2 2-pound live lobsters
Salt to taste, if desired
1 pound romaine lettuce
1 cup finely chopped green onions or scallions
2 firm, ripe, unblemished avocados, about ¾ pound each
Juice of ½ lemon
2 tablespoons finely chopped fresh basil
FOR THE DRESSING
1 tablespoon imported mustard
¼ cup white-wine vinegar
2 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
1 hard-cooked egg, finely chopped
½ cup peanut, vegetable or corn oil
½ cup olive oil
Nutritional analysis per serving (4 to 6 servings)
16 grams carbs; 409 milligrams cholesterol; 778 calories; 30 grams monosaturated fat; 15 grams polyunsaturated fat; 8 grams saturated fat; 56 grams fat; 10 grams fiber; 1342 milligrams sodium; 55 grams protein; 3 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.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
- Step 4
Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
- Step 5
Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
- Step 6
Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
- Step 7
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.
- Step 8
Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Private Notes
Comments
It would help me to see a picture of this dish prepared and assembled, rather than just a picture of avocado slices.
For us in the South, lobster tanks are where one leaves the youngsters, hoping that the kids and the crustaceans will entertain themselves while we do serious shopping. My mother did a Russian lobster salad, with Rock lobster on a bed of vegetables bound with a mayonnaise laced with tarragon. Freshly steamed lobster better? Mom called her dish "Russian", but does tarragon grow in Russia? A curious palate would like to know.
Why "imported" mustard? does that mean Dijon?
Excellent. Used half of each oil for the dressing. Put diced egg directly on the salad. Added summer cherry tomatoes. Half pound of lobster for two.
Drop the lobster in boiling water?! Does the lobster not have conniptions; is there not a slightly less terrible way to do this? Can it be knocked out or something first; would heating it slowing to a boil be less horrific?
this is an okay recipe - the dressing came out rather sweet but maybe I didn't have the right kind of "imported" mustard. also not sure that the boiled egg added anything to the flavor. the dressing may be good on the lobster and avocado sans lettuce, which just gets soggy with the dressing.