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...

easy recipe and quick. I hate to rate when I made changes but I will say it was good and simple

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...

made this with lump crabmeat and it was incredibly delicious. cheers much for the recipe.