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Maine Lobster Salad with Avocado, Grapefruit, and Tarragon Vinaigrette recipe image Maine Lobster Salad with Avocado, Grapefruit, and Tarragon Vinaigrette recipe image

Maine Lobster Salad with Avocado, Grapefruit, and Tarragon Vinaigrette

Recipe

Servings 4 salads

Ingredients

Maine Lobster

BOILED AND SHELLED 1 EA. DICE TAIL ¼-INCH

Tarragon

MINCED 1 TBSP.

Celery

DICED FINE ¼ CUP

Scallion

MINCED 2 TBSP.

Green Apples

DICED FINE 3 TBSP.

Boston Lettuce

CLEANED 1 HD.

Grapefruit

SUPREMES 2 EA.

Avocado

PEELED, SLICED 2 EA.

Garlic Clove

MINCED FINE 1 EA.

Kosher Salt

½ TSP.

Tarragon

MINCED 2 TBSP.

Tarragon Aioli

(RECIPES FOLLOWS) ½ CUP

Olive Oil

AS NEEDED

Tarragon Aioli Egg Yolk

1 EA.

Water

1 TBSP.

Lemon Juice

AS NEEDED

Olive Oil

½ CUP

Apple Cider Vinegar

1 TBSP.

Directions

Step 1: For the lobster

Bring two gallons of water to a boil, and drop the lobster into the water; boil the lobster for 11 minutes and then remove and place in a large bowl of ice to cool down.

Step 2: For the tarragon aioli

In a large bowl, combine the egg yolk, 1 tablespoon water, garlic, and the salt and whisk to combine. Slowly whisk in the olive oil while dripping the oil in slowly to form an emulsion. Whisk in the rest and add the cider vinegar and fresh tarragon. Chill.

Step 3: For the lobster salad

Combine the aioli, tarragon, celery, scallion, and green apples in a bowl and toss to combine. Add the diced lobster and fold in gently. Chill for 10 minutes.

Step 4: For the composed salad

Prep the Boston lettuce, grapefruit, and avocado and chill for 30 minutes. Remove and set the plates with the Boston lettuce as the base, three segments of the grapefruit, and a small fan of avocado. Drizzle with olive oil and lemon juice. Form the lobster salad into a ½-cup mold and place on the center of the plate. Garnish with lobster claw and a sprig of tarragon.

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