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.

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: 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.

That's it — enjoy your meal!

Lobster and wild rice salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions