Lobster Salad With Avocado And Hearts Of Palm

By Amanda Hesser

Published August 19, 2003

Total Time
35 minutes
Rating
4(41)
Comments
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Ingredients

Yield:4 servings

  • 2 1 ¼-pound live lobsters

  • 2 teaspoons Dijon mustard

  • 1 tablespoon Champagne vinegar

  • 1 tablespoon lime juice, plus ½ lime for squeezing

  • 1 teaspoon cumin seeds, toasted and ground

  • ½ teaspoon coriander seeds, toasted and ground

  • ¼ teaspoon red pepper flakes

  • Sea salt

  • ⅓ cup extra virgin olive oil

  • 2 handfuls watercress, stems removed

  • 4 cups curly leaf lettuce, in pieces

  • 1 cup thinly sliced hearts of palm

  • 1 ripe avocado, thinly sliced

  • ½ lemon, for squeezing

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 360 milligrams cholesterol; 480 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 5 grams fiber; 1389 milligrams sodium; 49 grams protein; 1 gram 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

  1. Step 1

    Put ¾-inch water in a stockpot, cover, and bring to a boil. Place one lobster in pot, and cover. When it begins to steam (about 30 seconds), cook for 10 minutes. Remove lobster, and let cool; repeat with second lobster. Reserve cooking juices. Remove tail meat, leg meat and claws from shells, and cut in ⅛-inch slices.

  2. Step 2

    Whisk together mustard, vinegar, lime juice, cumin, coriander and red pepper flakes. Season with salt. Gradually whisk in olive oil until thickened, then whisk in one tablespoon lobster juices.

  3. Step 3

    On large platter, arrange greens, hearts of palm and avocado. Lay lobster slices in overlapping rows. Sprinkle with lime and lemon juice, then pour vinaigrette on top. Serve.

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Ratings

4 out of 5
41 user ratings
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Comments

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Pete

Using walnut oil as suggested, this makes a great mild salad dressing.

Ellen

Use walnut oil Add 1 tbsp lobster stock to dressing Add basil, chives and Persian cucumber, diced

Ellen

Use walnut oil instead of evoo, add 1 tbsp lobster stock Add lots of basil Chives Diced Persian cucumber

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