Lobster Salad

11 Dec

I’ve had a lobster in my freezer for several months now, just waiting for me to find something creative to do with it.  I’d thought of making a bisque, but I wanted to try something different.

I found a fabulous recipe through the Food Network for Lobster Salad that’s courtesy of Bob Blumer.

  • 1 avocado
  • 1 tablespoon tarragon, stems removed
  • 6 cherry tomatoes, halved
  • 4 oz chopped lobster (reserve claw meat if you have it)
  • 2 green onions, sliced finely
  • inner celery stalks, sliced finely
  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 1 tablespoon lime juice
  • salt and pepper to taste

Halve and pit avocado.  Cut 1/4 inch slice off each of the outside halves.  Scoop out avocado, making the pit hole 50% larger.

In a medium bowl, add all remaining ingredients and toss thoroughly.  Spoon salad into avocado halves.  Top with claw meat.


Isn’t that so colourful?!

It was rather difficult to eat the salad out of the avocado pit, so I ended up scooping it back out and into the bowl.  I paired it with a Caesar (my favourite cocktail at the moment), and it was heavenly!  Lobster is one of my favourite things in the world, and this was an excellent and quick way to make use of it.

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