Lobster Salad with Grapefruit, Avocado, and Hearts

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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Lobster Salad with Grapefruit, Avocado, and Hearts of Palm

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions