Florida Lobster Salad with Avocado, Papaya, and Jade Dressing

1. 1

   To cook the lobster tails, fill a medium pot three-quarters of the way with water.

2. 2

   Add 1 tablespoon salt, the shallot, Old Bay, and bay leaf; bring to a boil over medium-high heat.

3. 3

   Carefully put the lobster tails into the boiling water and cook until the shells turn orange, 5 minutes.

4. 4

   Using tongs, remove the tails from the pot and put them on a cutting board to cool.

5. 5

   Turn the lobster tails with the underside (the soft shell side) facing up.

6. 6

   With kitchen scissors, cut lengthwise down the center of the shell and pull out the meat.

7. 7

   Cut the lobster meat into 1/2-inch chunks.

8. 8

   Transfer to a bowl, cover, and refrigerate.

9. 9

   In a mixing bowl, combine the watercress, avocado, and papaya.

10. 10

    Drizzle with the dressing, tossing with your hands to dress the salad lightly and evenly.

11. 11

    Season with salt and pepper.

12. 12

    Divide the salad equally among 4 large chilled plates.

13. 13

    Top with the pickled onions, lobster chunks, and nuts.

14. 14

    Combine all the ingredients in a blender.

15. 15

    Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.

* Per serving · 4 servings · Values may vary.