Lobster Salad with Avacado


* 4 oz Tomato, peeled and seeded

* 6 oz Vinaigrette (p. 72) made with

* lemon juice

* hazelnut oil

* 2 oz Mushroom caps

* 2 Lobsters, about 1-1/2 lb (750 g) each

* 1 Avocado, small

* 4 oz Belgian endive leaves

* 1 bunch Watercress



Cooking Instructions

1. Cut the tomato into small dice. Drain briefly in a strainer and then place in a bowl. Add about one-fourth of the vinaigrette and mix gently.

2. Cut the mushrooms into julienne. Toss with a little of the vinaigrette, just enough to coat them and keep them from discoloring.

3. Steam the lobsters for 10 minutes. Cool. Remove the tails from the shells and cut into slices 1/4 inch (6 mm) thick. Moisten with a little of the vinaigrette. Use the claws to garnish the salads or reserve for another purpose.

4. Pit and peel the avocados. Cut the avocados into medium dice. Moisten with a little of the vinaigrette to keep from discoloring.

5. Cut the Belgian endive leaves crosswise into julienne. Remove the stems from the watercress. Toss the endive and watercress together.


1. Toss the greens with the remaining vinaigrette. Place the greens in a mound in the center of each plate.

2. Top the greens with the mushrooms.

3. Arrange the slices of lobster around the mound of greens, leaning them up against it.

4. Place 4 small spoonfuls of tomato dice around the outside of the plate. Place 4 spoonfuls of avocado dice in between the mounds of tomato.

Posted by George in Salads, 0 comments

Lobster Salad, East Bay Lodge


* 2 1-1/2-pound live lobsters

* 16 asparagus spears

* 1/2 cup scallions, finely sliced

* 1/2 cup celery, small dice

* 1/2 cup leeks, cut into small dice and cooked in boiling salted water until tender

* the juice of 3 lemons

* 1 cup mayonnaise

* 1/4 cup chile sauce

* 2 tbsp prepared horseradish, squeezed dry

* 2 tbsp minced tarragon

* 2 tbsp minced parsley

* salt as needed

* white pepper as needed

* 1 head butter lettuce, rinsed and separated into leaves

* 4 hard-boiled eggs, cut into quarters lengthwise

* 12 golden cherry tomatoes

* 4 sprigs flat-leaf parsley


Cooking Instructions

Immerse the lobsters in boiling water. Bring to a full boil, cover, remove from the fire, and allow to sit 20 minutes.

Remove the top 2-inch length of each asparagus spear, peel, and set aside. Cut the remaining stalk into 1/4-inch pieces, only as far as the beginning of the woody part of the spear. Blanch the asparagus, spears, and dice, in boiling salted water until al dente. Drain and set aside.

Remove the lobsters and drain. Crack the shells, arms, and tails, and remove the meat. Cut this into 1/4-inch dice.

Combine all the ingredients, except the asparagus spears, lettuce, eggs, tomatoes, and parsley sprigs, and blend thoroughly. Season to taste with salt and white pepper.

Arrange a base of lettuce leaves on four chilled plates. Divide the salad among the four plates. Garnish with the asparagus spears, egg quarters, tomatoes, and parsley sprigs.

Posted by George in Salads, 0 comments