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Cold Lobster Lunch
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Cool Poached Lobster and Avocado Salad
The New York Times Archives
Adapted from Rick Laakkonen of Ilo
4 poached lobsters, each about 1 1/2 pounds
5 small ripe Hass avocados
5 shallots, minced
1/2 cup morels or other wild mushrooms, diced and sautéed
2 tablespoons chopped cilantro
About 6 tablespoons extra virgin olive oil
About 4 tablespoons lime juice
Several dashes Tabasco
Salt and fresh black pepper to taste
1/4 pound very small mesclun
2 ounces pea shoots
4 hearts of palm, sliced (optional)
1/2 cup petits pois, blanched (optional).
lobsters, reserving tails. Cut claw and knuckle meat into small dice. Peel, seed
and dice one avocado. Combine lobster and avocado with shallots, morels and
cilantro. Toss with 3 to 4 tablespoons olive oil, 1 to 2 tablespoons lime juice,
Tabasco and salt and pepper to taste.
remaining avocados in half lengthwise. Remove peels and pits. Cut a hole in each
avocado where the pit was, so the bottom lies flat. Arrange 2 halves on each of
4 serving plates. Season with salt, pepper, oil and lime
juice to taste.
lobster tails in half lengthwise and arrange around avocados. Arrange mesclun
and pea shoots in avocado holes. Divide claw meat mixture in
avocados. Garnish with hearts of palm and petits pois,
and drizzle with
additional oil and lime juice if desired.
Copyright 2001 The New York Times Company.
Used with permission.
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