Lobster, Avocado and Grapefruit Cocktail
Sweet lobster meat needs little to enhance its unique taste. Here, bracing grapefruit and nutty, rich avocado set it off nicely. A simple dressing of fresh lemon, fruity olive oil and oniony chives helps the ingredients shine without masking their individual attributes.
- 1/4 lb. freshly cooked lobster meat
- 1 Haas avocado
- 1 large red grapefruit, preferably Texas
- 1 Tbs. mild extra-virgin olive oil
- 1 tsp. fresh lemon juice
- 1 Tbs. minced fresh chives
- Sea salt, to taste
Cut or tear the lobster into small bite-sized pieces. Halve, pit and peel the avocado, and then cut into small bite-sized chunks.
Cut a thin slice off the blossom and stem end of the grapefruit to reveal the flesh. Stand the grapefruit upright and cut off the peel and pith in thick strips, cutting from top to bottom and following the curve of the fruit. Holding the grapefruit over a bowl, cut along both sides of each section to free it from the membrane, allowing the sections to drop into the bowl. Cut each section in half, if desired.
In a small bowl, whisk together the olive oil, lemon juice and chives to make a dressing. Season with salt.
Add the lobster and avocado to the bowl with the grapefruit. Drizzle with the dressing and toss to coat evenly. Divide evenly among 4 small cocktail glasses. Serve right away. Serves 4.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).