• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » the daniel plan

    Lobster Avocado Salad with Citrus Dressing

    Published: Jul 13, 2014 · Modified: May 10, 2022 by Sally Cameron · This post may contain affiliate links · 7 Comments

    204 shares
    Jump to Recipe Print Recipe

    Recently we spent a few glorious nights at the beautiful Montage Hotel in Laguna Beach, California. Lazily hanging out at the spa pool and not moving from the the plush, comfy lounge chairs, we had their fantastic lobster avocado salad with citrus dressing two days in a row for lunch.  I had to make this at home and share the recipe!

    Lobster Avocado Salad | AFoodCentricLife.com

    Anything with lobster sounds decadent. The small tails I've used here are pretty affordable and easy to make. Lobster too much of a splurge for your budget? This salad also works equally well with more economical shrimp and scallops too.

    Jump to:
    • Ingredients
    • Butterfly the Tails
    • Grilling the Lobster Tails
    • Shell, Slice and Assemble
    • Assemble the Salad
    • Blend the Dressing
    • To Modify for Keto or Low-carb
    • 📖 Recipe
    • Table of contents
    • 💬 Comments

    Ingredients

    For the lobster, I bought small, previously frozen tails that had been thawed at the seafood counter. The small ones work great for lunch.  They fit in my hand, weighing approximately 5 ounces each with the shell on.

    If you buy frozen tails, thaw them overnight in the refrigerator in a dish to catch juices. If you have frozen tails and need them thawed faster, place tails in a zip plastic bag, squish the air out, then submerge them in cold water. Change the water every 30 minutes until the are thawed.

    lobster tails|AFoodCentricLife.com

    Butterfly the Tails

    Start by butterflying the tails (or ask the person at the seafood counter to do it for you). Using a sharp heavy knife or kitchen shears (like poultry shears), cut through the top, hard, curved side of the shell. Do not cut them totally in half. Stop before you cut through the under side of the shell.

    Using your hands, pull the shell and meat apart, creating two halves that are connected. Doing this helps the lobster meat to cook quickly and evenly.

    Lobster Salad

    Grilling the Lobster Tails

    Fire up your grill. When it is hot, clean well with a stiff grill brush and spray or oil the grate. This way the lobster won’t stick. Put a little olive oil on the lobster and sprinkle with salt and pepper. Place meat side down on hot grill. Because these tails are small, they take only about 4-5 minutes.

    Like shrimp, you will know when the lobster is done. The shells turn red and the meat is pearly white. Don’t overcook them or you could end up with rubbery lobster. They really do cook fast.

    Grilled lobster tails|AFodoCentricLife.com

    Shell, Slice and Assemble

    Using a fork, gently pry the grilled lobster meat out of the shell, the slice crosswise. The yield on the meat was about 4 ounces after grilling and shelling.

    shelling lobster tail|AFoodCentricLife.com

    Assemble the Salad

    To create your lobster salad, pile crisp clean salad greens on a plate. Top with lobster, diced mango, cooked asparagus spears, sliced avocado and a few segments of grapefruit. The flavor combination is terrific.

    The crunch of crisp greens and asparagus, succulent lobster meat, sweetness from the mango, buttery texture from avocado and a tart tang from the grapefruit.

    grilled lobster tail|AFoodCentricLife.com

    Blend the Dressing

    To dress the salad, make a creamy citrus and mango dressing. Place lime, orange, grapefruit and lemon juices in the blender with a little mango, shallot, honey and oil. Puree until smooth. I could drink this dressing!

    It is also terrific with grilled fish, shrimp, boneless chicken breast and scallops (that recipe will be posted in August).

    Lobster Avocado Salad | AFoodCentricLife.com

    Thanks to Mosaic Bar & Grill at the Montage Laguna Beach for sharing with me what was in the dressing. I came up with my own recipe from the list of ingredients, skipping the vinegar.

    To Modify for Keto or Low-carb

    Use the lobster and avocado plus dressing; minimize the carbs in the vegetables by either eliminating or using the amount that works for you.

    For help on how to cut up a mango, see the photos in this post.

    📖 Recipe

    Lobster Avocado Salad | AFoodCentricLife.com

    Lobster Salad with Creamy Citrus Dressing

    Sally Cameron
    Lobster Salad with Creamy Citrus Dressing Inspired by the lobster salad at the Montage in Laguna Beach, CA, the flavors and colors are bright, refreshing and healthy. If lobster is not your favorite, try it with shrimp.  You can make everything ahead and assemble at serving time. The creamy light dressing recipe makes extra. Try it over grilled fish, scallops, chicken, and vegetables. As always, taste the dressing and adjust to your taste.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Entree, lunch, Main Course
    Cuisine American
    Servings 4
    Calories 335 kcal

    Ingredients
      

    Lobster

    • 4 small lobster tails about 5 ounces each see post, thawed if frozen, butterflied
    • 1 teaspoon olive oil
    • Sprinkles of salt and pepper

    Salad

    • 16 asparagus spears ends snapped off
    • 1 large large avocado
    • 1 large grapefruit divided use
    • 1 mango divided use
    • 6-8 ounces Salad greens

    Citrus dressing (makes 1 cup)

    • 3 tablespoons avocado oil or other light neutral oil
    • 2-3 tablespoons finely chopped mango cubes use from salad
    • 2 tablespoons red grapefruit juice use from salad
    • 1 tablespoon lemon juice
    • 1 tablespoon orange juice
    • 1 tablespoon lime juice
    • 1 tablespoon finely chopped shallot
    • 1-2 teaspoons honey
    • Sprinkles of salt and white pepper

    Instructions
     

    • Heat grill on high, clean and oil the grates so the lobster tails do not stick. Turn grill down to medium. Brush the tails with a few drops of olive oil and sprinkle with salt and pepper.  Grill the tails meat-side down for about 4-5 minutes. Allow the tails to cool and remove the the meat with a fork. It should pull out easily. Chill while you get the rest of the ingredients ready for the salad.
    • Bring a pot of water to a boil, add a little salt. Drop the asparagus in and cook for 2 minutes. Remove spears to a bowl of ice water to stop the cooking process. Drain.
    • Slice avocado, segment half of grapefruit, and dice mango.
    • Make the dressing.  Use half of the mango cubes for the dressing and half for the salad. Place all ingredients in the blender and puree unit smooth, creamy and light. Keep chilled until serving.
    • To assemble the salad, place greens on a plate and top with the lobster, mango, grapefruit segments, asparagus, and avocado. Serve dressing on the side or drizzle a a few tablespoons over the top.

    Nutrition

    Calories: 335kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 80mgSodium: 285mgPotassium: 822mgFiber: 7gSugar: 18gVitamin A: 2648IUVitamin C: 73mgCalcium: 108mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Table of contents

    • Butterfly the Tails
    • Grilling the Lobster Tails
    • Shell, Slice and Assemble
    • Assemble the Salad
    • Blend the Dressing
    « Staycation at the Montage Laguna Beach
    Creamy Citrus Mango Sauce »

    Reader Interactions

    Comments

    1. Vicki says

      March 12, 2017 at 9:30 am

      This was an excellent salad. My only modification was to roast the asparagus (after tossing with a little olive oil, sea salt and pepper) for 20 minutes at 400. Then I added the lobster halves and set all to broil for 5 minutes. The asparagus had a great smoky flavor that really added to the dish.
      Well done - great recipe.

      Reply
      • Sally Cameron says

        March 12, 2017 at 9:43 am

        Thats Vicki! I love to hear about readers experience with my recipes. Love to roast asparagus. I usually do it at 450° for 4-5 minutes though so it is a bit more crisp. Broiling the lobster is a good idea! I am using my broiler more since my grill is on it's last leg and needs replacing. Happy cooking!

        Reply
    2. Kathrine Jensen says

      January 09, 2017 at 9:42 am

      I went shopping on Christmas eve and found a lobster on half price and couldn't resist. At home I found I decided I needed a new way to eat it and started a search. Your recipe hit home. I didn't have asparagus, grapefruit or mango {shops closed} - but I made do with Sharon fruit, clementines and an assortment of fruits and salad ingredients . Absolutely divine eats. The dressing went on a chicken salad on December 25, and it was just as good with that. The only thing I'm sorry about is not making more of it.
      Thank you.

      Reply
      • Sally Cameron says

        March 12, 2017 at 9:45 am

        Love to hear that Katherine, sounds like you did great with what you had available and that is the sign of a good cook. Making things work. And nice use of the extra dressing! Thanks for your comment.

        Reply
    3. MC says

      July 01, 2016 at 7:21 pm

      Yummy, what a nice mix even with left over boiled lobster instead of BBQ'd. The dressing is delicious thanks

      Reply
      • Sally Cameron says

        March 12, 2017 at 9:46 am

        Using leftover lobster sound good to me MC. I have not made the dressing for awhile, time to make some! Thanks for your comment.

        Reply
    4. Dave and Amy Duckwitz says

      July 15, 2014 at 7:19 pm

      The photos looked so amazing that we had to give this a try...... Absolutely delicious! New family favorite.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • Close up of a platter of salmon filets with lemon and herbs on a table.
      How to Make Simple Steamed Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.