Lobster with Grapefruit and Avocado
The grapefruit juice in the vinaigrette, along with the grapefruit sections in the salad, accent the sweetness of the succulent lobster. Smooth, creamy avocado adds a hint of richness. If using frozen lobster tails, allow enough time to thaw them overnight in the refrigerator.
- 1 Tbs. plus 1/2 tsp. salt
- 1 1/2 lb. cooked lobster meat, picked over to remove any shell fragments, or 5 frozen lobster tails, thawed and halved lengthwise
- 1 grapefruit
- 2 1/2 Tbs. Champagne vinegar
- 3 1/2 Tbs. extra-virgin olive oil
- 1/2 tsp. freshly ground pepper
- 2 tsp. minced shallot (about 1/2 small shallot)
- 5 tsp. snipped fresh chives
- 2 to 2 1/2 cups mixed young greens
- 1 avocado, halved, pitted, peeled and cut into 1/2-inch cubes
If using frozen lobster tails, bring a large pot three-fourths full of water to a boil over high heat. Meanwhile, fill a large bowl with ice. Add the 1 Tbs. salt and the lobster tails to the boiling water and boil until the shells are bright red and the meat is almost opaque throughout, about 8 minutes. Using tongs, transfer the lobster tails to a large colander, cover with ice and let stand for 30 minutes. The quick cooling causes the flesh to pull away from the shells, making it easier to remove the meat.
Remove the lobster meat from the shells. Cut the cooked frozen or fresh lobster meat into generous bite-size pieces. Set aside.
Meanwhile, cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Strain the grapefruit, reserving 2 tsp. of the juice.
In a large bowl, whisk together the 2 tsp. grapefruit juice, 2 Tbs. of the vinegar, 2 Tbs. of the olive oil, the 1/2 tsp. salt, the pepper, shallot and 3 tsp. of the chives. Add the lobster meat and stir gently until well coated.
Divide the greens among individual plates or shallow bowls. Arrange the grapefruit sections on the greens, dividing them evenly. Top with the lobster mixture and then with the avocado. Add the remaining 1 1/2 Tbs. olive oil and the remaining 1/2 Tbs. vinegar to the large bowl, mix well and drizzle over the salads. Garnish with the remaining 2 tsp. chives and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).