Lobster Salad with Grapefruit, Avocado, and Hearts of Palm Recipe

Name: Lobster Salad with Grapefruit, Avocado, and Hearts of Palm
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1 1/4-pound lobsters; 2 ruby red or pink grapefruits; 1 tablespoon finely minced shallots; 1 1/4 teaspoons Dijon mustard; 2 tablespoons white-wine vinegar; 1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish; Coarse salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 avocados, peeled and pitted; 4 hearts of palm, cut into 1/2-inch-thick rounds; 1 large head Boston lettuce (8 ounces)

Servings: persons

4 1 1/4-pound lobsters
2 ruby red or pink grapefruits
1 tablespoon finely minced shallots
1 1/4 teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 avocados, peeled and pitted
4 hearts of palm, cut into 1/2-inch-thick rounds
1 large head Boston lettuce (8 ounces)

1
Fill a large bowl with ice and water; set aside.
2
Bring a stockpot of water to a boil.
3
Boil the lobsters for 10 minutes; transfer to the ice bath until cool.
4
Break off the claws and tails; use the bodies to make a stock, or discard.
5
Split the tail lengthwise with a sharp knife; remove the meat.
6
Slice the tail into bite-size pieces.
7
Remove the claws from the shells, keeping them whole if possible.
8
Chill the lobster meat.
9
Cut the ends off the grapefruit; remove the peel, pith, and outer membranes.
10
Lift the sections away from the membranes, and reserve.
11
Squeeze 1/2 cup juice from the membranes into a bowl for dressing.
12
Place the shallots, mustard, vinegar, grapefruit juice, and lemon basil in a bowl; season with salt and pepper.
13
Whisk to combine.
14
Gradually whisk in the olive oil; adjust seasoning.
15
Cut the avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration.
16
Add the lobster, grapefruit, and hearts of palm.
17
Line 8 dishes with 1 lettuce leaf each.
18
Tear the remaining lettuce into bite-size pieces; add to the lobster mixture.
19
Drizzle with dressing; toss.
20
Fill the lettuce leaves with salad; garnish with lemon basil.

171

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 11 ingredients. The key ingredients include: 4 1 1/4-pound lobsters, 2 ruby red or pink grapefruits, 1 tablespoon finely minced shallots, 1 1/4 teaspoons Dijon mustard, and more.

Yes, Lobster Salad with Grapefruit, Avocado, and Hearts of Palm 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 Salad with Grapefruit, Avocado, and Hearts of Palm

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