LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO AND HEARTS OF PALM

LOBSTER SALAD WITH GRAPEFRUIT, AVOCADO AND HEARTS OF PALM image

Yield 4 Main courses

Number Of Ingredients 13

Previous Next

4 lobsters - (1 1/4 lbs ea)
2 ruby-red or pink grapefruits
1 tbl finely-minced shallots
1 1/4 tsp Dijon mustard
2 tbl white wine vinegar
1 tbl chopped fresh lemon or regular basil
Basil leaves for garnish
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
2 x avocados peeled, pitted
4 x palm hearts cut 1/2" rounds
1 lrg Boston lettuce head - (8-oz) well washed, dried

Steps:

Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator. Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing. Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning. Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately.