Avocado and Lobster Salad

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Ingredients

servings 436 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 55.7 g
  • 111%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot of boiling water, cook the lobsters until they turn bright red, about 13 minutes. Drain and let cool. Twist off the tails and claws. Crack the claws and remove the meat; cut into large pieces. Using kitchen scissors, slit the tail shells lengthwise up the center and remove the tail meat. Remove the black intestinal tract and discard. Cut the tail meat into 1-inch medallions. Cover and refrigerate the lobster meat.
  2. In a large bowl, combine the vinegar with the soy sauce, ginger and sugar. Whisk in the oil until emulsified, then season with salt and pepper. Add the watercress and lobster and toss gently, then add the avocado and toss just until dressed. Serve chilled.
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Footnotes

  • Make Ahead
  • The lobster meat can be refrigerated overnight.
  • Wine
  • A Chardonnay-rich sparkling wine with brisk acidity will echo the sweetness of the lobster and balance the salty soy and peppery watercress flavors. The 1994 Domaine Carneros Le Reve and the 1997 Iron Horse Vineyard Blanc de Blancs fit the bill.

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