Best Lobster Salad With Green Beans Apple And Avocado Recipes

Grilled Lobster And Avocado Salad image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon Dijon mustard
1 tablespoon chopped shallots
3 tablespoons grapefruit vinegar* (recommended: "O")
1 lime, juiced
3 tablespoons grapefruit oil* (recommended: "O")
3/4 cup extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons thinly sliced basil or mint leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 avocados
Juice of 1/2 a lime
4 lobster tails
Melted butter, for basting
2 red bell peppers, diced
1 jicama, diced
1 Maui onion, diced
2 heads butter lettuce
1/4 cup pine nuts, toasted
1 Maui onion, very thinly sliced
1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes

Steps:

In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
Bring a large pot of salted water to boil.
Preheat grill to high or preheat the broiler.
Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.

Lobster and Avocado Salad image

Provided by Berts Kitchen Witch

Time 28m

Yield 2 serving(s)

Number Of Ingredients 15

2 lobster tails (cooked)
2 avocados
2 tablespoons lemon juice
1 cup fresh green beans (snapped into 1-inch pieces)
2 tablespoons black olives (sliced)
4 tablespoons shallots (minced fine)
2 tablespoons cilantro (chopped)
2 tablespoons fresh chives (chopped)
1 garlic clove (minced fine)
1 teaspoon Dijon mustard
1 pinch sugar
1 tablespoon balsamic vinegar
5 tablespoons olive oil
salt
black pepper

Steps:

Chop cooked lobster tails into small chunks.
Chop avocados into small chunks.
Combine lobster and avocado together with lemon juice over all.
Boil the green beans in salted water for about 3 minutes (You want them "tender-crisp").
Drain green beans and run under cold water to cool.
Add all the rest of the salad ingredients to the lobster and avocado; toss together.
Place all the dressing ingredients EXCEPT the olive oil together in a small bowl.
SLOWLY drizzle in the olive oil whisking it into the dressing until emulsified.
Pour dressing over the salad and ENJOY!

Nutrition Facts : Calories 669.9, Fat 64.3, SaturatedFat 9.1, Sodium 122.7, Carbohydrate 27.1, Fiber 15.9, Sugar 2.6, Protein 6

Lobster Salad with Green Beans, Apple, and Avocado image

Provided by Patricia Wells

Yield 4 servings

Number Of Ingredients 10

3 tablespoons coarse sea salt
10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
1 cup Greek-style yogurt
1 tablespoon imported French mustard
1/4 teaspoon fine sea salt
1/4 cup minced fresh chives
1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates

Steps:

1. Prepare a large bowl of ice water.
2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.