Lobster and wild rice salad Recipe

Name: Lobster and wild rice salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4 cups cooked wild rice (see recipe); 2 cups cooked lobster meat cut into bite-size cubes; 2 medium-size unblemished avocados; 1 tablespoon lemon juice; 1/2 cup coarsely, neatly cubed red onion; 1 tablespoon imported mustard; 2 1/2 tablespoons red-wine vinegar; 1/2 cup corn, peanut or vegetable oil; 1/2 teaspoon finely minced garlic; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons finely chopped parsley

Servings: persons

3 1/2 to 4 cups cooked wild rice (see recipe)
2 cups cooked lobster meat cut into bite-size cubes
2 medium-size unblemished avocados
1 tablespoon lemon juice
1/2 cup coarsely, neatly cubed red onion
1 tablespoon imported mustard
2 1/2 tablespoons red-wine vinegar
1/2 cup corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

1
Put the rice in a mixing bowl, let cool, and add the lobster.
2
Peel the avocados and slice in half.
3
Remove the pits.
4
Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration.
5
Add the cubes to the mixing bowl.
6
Sprinkle with onion.
7
Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk.
8
Gradually add the oil, beating briskly with the whisk.
9
Add the garlic, salt, pepper and parsley.
10
Pour over the salad and toss.
11
Serve at room temperature.

601

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.

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: 3 1/2 to 4 cups cooked wild rice (see recipe), 2 cups cooked lobster meat cut into bite-size cubes, 2 medium-size unblemished avocados, 1 tablespoon lemon juice, and more.

Yes, Lobster and wild rice salad 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.

Lobster and wild rice salad

How did you like this recipe?

Frequently Asked Questions