Florida Lobster Salad with Avocado, Papaya, and Jade Dressing Recipe

Name: Florida Lobster Salad with Avocado, Papaya, and Jade Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 3/4-pound spiny lobster tails, preferably fresh; Kosher salt and freshly ground black pepper; 1 shallot, halved; 1 teaspoon Old Bay seasoning; 1 bay leaf; 2 bunches watercress, stems trimmed; 1 cup 1/2-inch diced ripe avocado (see Note, page 52); 1 cup papaya chunks; 1/4 cup Jade Dressing (recipe follows); 1/4 cup pickled red onions (page 235), drained; 1/4 cup macadamia nuts, toasted (see Note, page 54) and coarsely chopped; 1 large egg yolk (see Note); 1/4 cup rice vinegar; 1/2 cup canola oil; 1/4 cup fresh mint leaves; 1/4 cup fresh basil leaves; 1/4 cup fresh cilantro leaves; 1/2 shallot, coarsely chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

Two 3/4-pound spiny lobster tails, preferably fresh
Kosher salt and freshly ground black pepper
1 shallot, halved
1 teaspoon Old Bay seasoning
1 bay leaf
2 bunches watercress, stems trimmed
1 cup 1/2-inch diced ripe avocado (see Note, page 52)
1 cup papaya chunks
1/4 cup Jade Dressing (recipe follows)
1/4 cup pickled red onions (page 235), drained
1/4 cup macadamia nuts, toasted (see Note, page 54) and coarsely chopped
1 large egg yolk (see Note)
1/4 cup rice vinegar
1/2 cup canola oil
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/2 shallot, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
To cook the lobster tails, fill a medium pot three-quarters of the way with water.
2
Add 1 tablespoon salt, the shallot, Old Bay, and bay leaf; bring to a boil over medium-high heat.
3
Carefully put the lobster tails into the boiling water and cook until the shells turn orange, 5 minutes.
4
Using tongs, remove the tails from the pot and put them on a cutting board to cool.
5
Turn the lobster tails with the underside (the soft shell side) facing up.
6
With kitchen scissors, cut lengthwise down the center of the shell and pull out the meat.
7
Cut the lobster meat into 1/2-inch chunks.
8
Transfer to a bowl, cover, and refrigerate.
9
In a mixing bowl, combine the watercress, avocado, and papaya.
10
Drizzle with the dressing, tossing with your hands to dress the salad lightly and evenly.
11
Season with salt and pepper.
12
Divide the salad equally among 4 large chilled plates.
13
Top with the pickled onions, lobster chunks, and nuts.
14
Combine all the ingredients in a blender.
15
Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Two 3/4-pound spiny lobster tails, preferably fresh, Kosher salt and freshly ground black pepper, 1 shallot, halved, 1 teaspoon Old Bay seasoning, and more.

Yes, Florida Lobster Salad with Avocado, Papaya, and Jade Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Florida Lobster Salad with Avocado, Papaya, and Jade Dressing

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