Lobster, Avocado and Corn Salad

This zesty and aesthetically invigorating salad will have the same affect on your taste buds as it will your energy!

A fresh and healthy way to enjoy a balanced plate of essential servings, its has lean protein, plenty of fiber, vitamins from the plethora of vegetables, and healthy fats from the avocado. Yet this will deliver a satisfying punch and mask that you're meeting several of your day's recommended servings!

We recommend serving it as an appetizer, side salad, or as a light meal with fresh, crusty sourdough bread.

Best paired with a crisp, chilled Pino Grigio or Sauvignon Blanc.

Serves 8

Marinated Lobster with Chives

1 tbsp Dijon mustard
3 tbsp fresh lemon juice
3 tbsp chopped fresh chives
Salt and freshly ground pepper, to taste
1/2 cup olive oil
1lb fresh-cooked lobster meat

In a medium-sized bowl, whisk together the mustard, lemon juice and chives. Add the oil in a thin stream, whisking constantly until mixture is emulsified. Add the lobster meat to dressing and toss to coat well. Cover and chill for 1 to 24 hours, stir occasionally. Consider substituting the fresh-cooked lobster with fresh shrimp. To do so, shell and devein, then cook shrimp in a large saucepan of boiling water for 1 minute, or till pink, and drain.

Corn and Bell Pepper Salad

2 tbsps olive oil
2 cups fresh corn cut from the cob (or subsitute with canned or frozen)
1/2 cup diced green bell pepper
1 large clove garlic, minced
1/4 tspn ground cumin
Salt and freshly ground pepper, to taste
2 green onions, thinly sliced
1 tspn fresh lemon juice, or more to taste

In a large skillet, heat oil and add corn, bell pepper, garlic, cumin, salt and pepper. Cook over medium heat for 3 minutes. Stir in green onions and cook for 1 minute, then stir in lemon juice and remove from heat. Transfer salad to bowl and cool to room temperature. May be refrigerated for 1 day. Bring to room temperature before serving.

Finally Assembly

1 lb tomatoes, seeded and chopped
1/4 tspn sugar
1 tbsp olive oil
Salt and freshly ground pepper, to taste
2 avocados
2 tbsp lemon juice
Sprigs of parsley for garnish

In a bowl, toss tomatoes with sugar, olive oil, salt and pepper; set aside for 20 minutes.

Meanwhile, peel avocados and halve lengthwise. Thinly slice each half crosswise and fan them attractively on a service platter. Sprinkle with lemon juice to keep from browning. Remove the lobster from the dressing with a slotted spoon and arrange in the center of the platter. Reserve chive dressing.

Arrange corn and pepper salad and tomato mixture decoratively on the platter; garnish with parsley sprigs and pass chive dressing separately.

More Recipes

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Spicy Lobster Rice
Lobster Stuffed Sweet Peppers
Fancy Seafood Rice
Down at the Shore Lobster Roll
Lobster Pot Pie
King Crab Quiche
Lobster Croquettes
Lobster Cobb Salad Wrap
Spicy Lobster & Crab on Plantain Chips
Baked Stuffed Lobster Tails