Grilled Lobster Salad with Avocado and Papaya

Name: Grilled Lobster Salad with Avocado and Papaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mesquite smoke chips, soaked in water 30 minutes, drained; 4 1 3/4-pound live lobsters; 9 tablespoons olive oil; 1/2 cup orange juice; 3 tablespoons fresh lime juice; 1 tablespoon minced seeded jalapeno chili; 1 tablespoon finely grated lime peel; 1 1/2 teaspoons finely grated orange peel; 2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces; 4 medium tomatoes, seeded, cut into 1/2-inch pieces; 1 large papaya, peeled, seeded, cut into 1/2-inch pieces; 10 cups mixed baby greens

Servings: persons

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeno chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

1
Prepare barbecue (medium-high heat).
2
Place smoke chips in 8 x 6-inch foil packet with open top.
3
Set atop coals 5 minutes before grilling lobsters.
4
Bring large pot of salted water to boil.
5
Working in batches, drop lobsters headfirst into water.
6
Cover; boil 2 minutes.
7
Transfer lobsters to work surface.
8
Immediately split in half lengthwise, using heavy large knife.
9
Crack claws.
10
Arrange lobsters, cut side up, on grill.
11
Cover; grill 6 minutes.
12
Turn lobsters over and grill until just cooked through, about 5 minutes.
13
Remove from heat.
14
Remove lobster meat from shells.
15
Cool.
16
Cut meat into 1/2-inch pieces.
17
Transfer to large bowl.
18
Whisk oil and next 5 ingredients in medium bowl to blend.
19
Season with salt and pepper.
20
(Can be made 1 day ahead.
21
Cover lobster and dressing separately; chill.
22
Rewhisk dressing before continuing.)
23
Add avocados, tomatoes and papaya to lobster in bowl.
24
Pour 1/2 cup dressing over; toss.
25
Season with salt and pepper.
26
Toss greens in another large bowl with enough remaining dressing to coat.
27
Divide greens among plates.
28
Spoon lobster mixture atop greens and serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups mesquite smoke chips, soaked in water 30 minutes, drained, 4 1 3/4-pound live lobsters, 9 tablespoons olive oil, 1/2 cup orange juice, and more.

Yes, Grilled Lobster Salad with Avocado and Papaya 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.

That's it — enjoy your meal!