Recipe by Juanita
"This is a cold salad that may be served as a first course or as a main dish."
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1 1/2 cups
cooked lobster meat, diced
chopped iceberg lettuce
Loved this not only for its taste, but also for its beauty and simplicity. Rather than tossing all the ingredients together, I eliminated the iceberg lettuce from the mix and plated the salad on large, beautiful butter lettuce leaves. Once my lobster was cooked, shelled and chopped I realized I wouldn't have enough so I quickly boiled some frozen shrimp to compensate and it was a wonderful combination. I liked the warm lobster against the cool tomato and creamy avocado, and the seafood seasoning blended with the butter proved to be a nice change from a typical salad dressing. This, served with "Cream of Tomato Soup with Pesto," made for a delicious, healthy, and light but satisfying meal. On a side note, I didn't use the feta because hubs doesn't like it, and I had intended to substitute some crumbled bacon instead. It's only as I write this review that I realize I forgot the bacon and I know that would have been awesome good! Oh well, next time...
I did not care for this. I served it at a cookout. We liked all the individual items in the salad, but they did not complement each other.
made this with lump crabmeat and it was incredibly delicious. cheers much for the recipe.
Excellent salad but a bit too salty so I would put less seasoning unless I just put in the wrong one but I used old bay seasoning...
easy recipe and quick. I hate to rate when I made changes but I will say it was good and simple
Beautiful, gourmet, tasty, easy, impressive, filling! I was concerned about the flavor with no added salad dressing and it truly didn't need any! I had to use cooked, diced shrimp because my store didn't have lobster. I will defineatly make this again. I'll try adding a few more things next time just to play around with it. For some reason I craved a squeeze of lemon over the top. I may try that next time!
This was really good. I used two lobster tails, chopped the meat, and cooked it in the butter with the seafood seasoning. I used spinach, parmesan, and I added green onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado and Lobster Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 213
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