Lobster Salad With Potatoes, Avocado, And Caviar Recipe

Name: Lobster Salad With Potatoes, Avocado, And Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 2 Tbls fresh lime juice; 4 tsp fresh ginger juice (See Notes above); 2 tsp Dijon mustard; Pinch of cayenne; 1/2 cup canola oil; Salad:; 2 1 1/2 -2 inch red beets, trimmed; 2 1/3 Pounds Frozen Uncooked Lobster Tails, thawed (about 3 large); 1/2 Pound Baby Red Potatoes, halved; 1 Cup Finely chopped celery; 1 Cup Thinly sliced romaine lettuce; 2 Large ripe avocados, peeled , halved, seeded, chopped; 2 Tbsp Fresh, chopped Basil; 1 Tbsp Fresh, chopped Tarragon; 2 Large boiled eggs, peeled, quartered; Fresh basil and tarragon sprigs (for garnish)

Servings: persons

Dressing:
2 Tbls fresh lime juice
4 tsp fresh ginger juice (See Notes above)
2 tsp Dijon mustard
Pinch of cayenne
1/2 cup canola oil
Salad:
2 1 1/2 -2 inch red beets, trimmed
2 1/3 Pounds Frozen Uncooked Lobster Tails, thawed (about 3 large)
1/2 Pound Baby Red Potatoes, halved
1 Cup Finely chopped celery
1 Cup Thinly sliced romaine lettuce
2 Large ripe avocados, peeled , halved, seeded, chopped
2 Tbsp Fresh, chopped Basil
1 Tbsp Fresh, chopped Tarragon
2 Large boiled eggs, peeled, quartered
Fresh basil and tarragon sprigs (for garnish)

1
For Dressing:
2
Whisk lime juice, ginger juice, dijon and cayenne together. Gradually whisk in oil.
3
For Salad:
4
Preheat oven to 400F. Wrap beets in foil; roast until tender when pierced with knife, about 45 minutes.
5
Cool; Peel beets, then slice paper-thin with V-slicer or mandolin, or slice very thinly using sharp knife. Transfer to another small bowl.
6
Cook lobster in large pot of boiling salted water until just opaque in center, about 13 minutes. Drain.
7
Using kitchen shears, cut down center of bottom of lobster shell and pry open; remove meat. Cut meat into 3/4-inch cubes.
8
Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate).
9
Cook potatoes in small pot of boiling salted water until tender when pierced with knife, about 12 minutes. Drain; cool.
10
Toss lobster, potatoes, celery, lettuce, and 1/2 cup dressing in large bowl. Fold in avocado, chopped basil and chopped tarragon.
11
Season salad to taste with salt and pepper.
12
Divide salad among 8 plates; garnish with beets, caviar, if desired, egg wedges, and fresh herb sprigs.

414

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 17 ingredients. The key ingredients include: Dressing:, 2 Tbls fresh lime juice, 4 tsp fresh ginger juice (See Notes above), 2 tsp Dijon mustard, and more.

Yes, Lobster Salad With Potatoes, Avocado, And Caviar 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 Potatoes, Avocado, And Caviar

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