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Lobster Salad
Prep Time
15
minutes
Total Time
15
minutes
Servings
2
Entree or 4 Sides
Ingredients
For the Salad
One head of romaine
cleaned and chopped or torn into bite size pieces
4
sweet campari tomatoes
quartered (halved cherry or grape would be fine too - use as many as you like)
1/2
avocado
cut into small to medium chunks (you will use half in the salad and half in the dressing)
8
oz
cooked
peeled, frozen, and thawed lobster tails (1-2 fresh tails would be better; shrimp, crab claws, or scallops would be a good substitute)
For the Dressing
1/2
cup
white wine vinegar
3/4
cup
olive oil
2
garlic cloves
pressed
2.5
tablespoons
honey
1/2
medium avocado
cut into medium to large chunks
1
lemon
zested and juice from half
salt to taste and pepper if you prefer
2-4
tablespoons
water to thin
Instructions
Arrange romaine in a large bowl and top with tomatoes
Add vinegar, olive oil, pressed garlic, honey, 1/2 avocado, lemon zest and juice to a blender and puree until smooth.
Season with salt and pepper to taste and use water to thin if necessary or desired, blend until consistency you like
Toss avocado to top of salad and add lobster or whatever shellfish you are using
Drizzle with dressing
Serve immediately