What kind of friend shows up at your door, unannounced, with a two-pound cooked lobster, plus extra large lobster claws and tail? The very best kind, of course! When Mary appeared with a big plastic bag filled with bright red cooked lobster, whole and parts, I'm sure I squealed with joy, protested half-heartedly (oh, no, I couldn't possibly accept this), and immediately began to fantasize about a salad packed with chunks of sweet lobster meat, avocado, and garden-ripe tomatoes. My husband Ted patiently extricated all of the meat from the lobster shells, while I whipped up a creamy dressing for the salad. I left all of the ingredients in large chunks, the better to taste every bite of the lobster. Mary couldn't join us for lunch, so I used the lobster shells to make a quick stock to stash in her freezer; it will be a luxurious base for New England chowder some time this summer. The recipe makes an indulgently lobster-filled salad; you can reduce the amount of lobster meat if it's very expensive where you live. Buy steamed lobster at your fish market. If you don't live in a place where you can get fresh lobster, try this salad with large shrimp.
Lobster and avocado salad with tomatoes and basil
From the pantry, you'll need: garlic, Greek yogurt, Parmigiano-Reggiano cheese, Dijon mustard, limes, agave nectar, red wine vinegar, extra virgin olive oil, kosher salt, fresh black pepper.
For the dressing:
1 clove garlic
1/2 cup plain low-fat Greek yogurt
1/4 cup grated Parmigiano-Reggiano cheese
2 tsp Dijon mustard
2 tsp red wine vinegar
Juice of 2 limes
1/2 tsp agave nectar
2 tsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
Cooked tail, claw and knuckle meat from 3 lbs of lobster, cut into large chunks (2-3 cups total; you can buy steamed lobster meat at your fish market)
2 avocados, cut into chunks
2 ripe tomatoes, any type, cut into chunks
6 large fresh basil leaves, roughly chopped
Combine all of the dressing ingredients in the work bowl of a food processor or blender, and process for a few seconds until smooth. If needed, add a few drops of water to thin the dressing to desired consistency. Set aside.
In a mixing bowl, add the lobster meat, avocado, tomatoes and basil leaves. Drizzle with just as much of the dressing as you need (you will have extra dressing, to save in the refrigerator). Toss oh-so-gently with a large spoon.
Serve at room temperature, over a bed of lettuce or mixed greens, with extra dressing on the side.
More seafood salad options:
Seafood and broccoli salad with curry yogurt dressing, from The Perfect Pantry
Orzo and shrimp salad with asparagus, bell peppers and feta cheese, from The Perfect Pantry
Tortellini and shrimp salad, from The Perfect Pantry
Chilled calamari salad with lemon and parsley, from Skinnytaste
Lobster and mango salad, from Rasa Malaysia
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