Kat's Lobster Palm Avocado Grapefruit Salad
4 x lobsters - (1 1/4 lbs ea)
2 x ruby-red or pink grapefruits
1 tbl finely-minced shallots
1 1/4 tsp Dijon mustard
2 tbl white wine vinegar
1 tbl chopped fresh lemon or regular basil
Basil leaves for garnish
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
2 x avocados peeled, pitted
4 x palm hearts cut 1/2" rounds
1 lrg Boston lettuce head - (8-oz) well washed, dried
Method :
Fill a large bowl with ice and water; set aside. Bring two inches of water to a
boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to
cool. Break off claws and tails; use bodies to make a stock, or discard. Split
tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size
pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat
in the refrigerator.
Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer
membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup
juice from membranes into a bowl for dressing.
Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with
salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust
seasoning.
Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to
prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit,
and hearts of palm. Line individual glass serving dishes with lettuce leaves.
Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle
salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon
basil, and serve immediately.
This recipe yields 8 servings as an appetizer.