This lobster, avocado and grapefruit salad situation is perfect when you want to feel fancy and still eat salad.
The salad is best right away, but you can also make it in advance (or have leftovers) if you keep it undressed and store the ingredients separately. Leave the pit in the avocado and wrap it tightly in saran wrap so it doesn’t get too brown. The dressing keeps for ages.
The best type of lobster to use is the quick-frozen vacuum-packed kind, though you can also use fresh cooked or canned chunks of lobster from a fishmonger. King crab legs, or maybe even shrimp, are also an option.
Citrus Lobster Salad
Recipe adapted from Gourmet
1 package (about 1 lb) of frozen broken meat lobster or 1 live lobster
1 large shallot, finely chopped
2 tbsp. fresh lemon juice
1/4 tsp. salt
4 tbsp. olive oil
1 pink grapefruit
1 ripe but firm avocado
several handfuls of arugula per intended serving
1. Thaw the lobster. If you have a live one and cook it fresh, remove the tomalley, roe and shells and chill it, covered, for about an hour.
2. In a small bowl, combine the shallot, lemon juice and salt and let sit at room temperature for about half an hour. Then slowly add the olive oil, whisking it in.
3. Peel the grapefruit and remove the membrane and white bits. Sit the segments on some paper towel to dry a little. Halve the avocado and cut it lengthwise into thin slices. Cut the lobster into smallish chunks.
4. Make up each plate with a bed of arugula, and then arrange the grapefruit, avocado and lobster. Drizzle with dressing and serve.