Lobster Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 Entree or 4 Sides


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


  1. Arrange romaine in a large bowl and top with tomatoes
  2. Add vinegar, olive oil, pressed garlic, honey, 1/2 avocado, lemon zest and juice to a blender and puree until smooth.
  3. Season with salt and pepper to taste and use water to thin if necessary or desired, blend until consistency you like
  4. Toss avocado to top of salad and add lobster or whatever shellfish you are using
  5. Drizzle with dressing
  6. Serve immediately