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.
4smalllobster tails about 5 ounces eachsee post, thawed if frozen, butterflied
1teaspoonolive oil
Sprinkles of salt and pepper
Salad
16asparagus spearsends snapped off
1largelarge avocado
1largegrapefruitdivided use
1mangodivided use
6-8ouncesSalad greens
Citrus dressing (makes 1 cup)
3tablespoonsavocado oilor other light neutral oil
2-3tablespoonsfinely chopped mango cubesuse from salad
2tablespoonsred grapefruit juiceuse from salad
1tablespoonlemon juice
1tablespoonorange juice
1tablespoonlime juice
1tablespoonfinely chopped shallot
1-2teaspoonshoney
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.