Lobster and Avocado Salad with Citrus Vinaigrette Recipe

Lobster and avocado salad with citrus vinaigrette is a delightful dish that combines fresh flavors and tempting textures. This recipe is perfect for a light meal or a sophisticated appetizer that impresses guests.

I remember the first time I tried this salad at a seaside restaurant, and the combination of creamy avocado with tender lobster was unforgettable.

Creating this dish at home is easier than you might think. With just a few ingredients like succulent lobster, ripe avocados, and a zesty citrus dressing, you can bring a taste of the coast to your kitchen.

It’s a perfect dish for warm days when you crave something refreshing and satisfying.

Whether you’re hosting a dinner party or just treating yourself, this lobster and avocado salad will surely be a hit. I love how versatile it is, allowing for various substitutions to suit your tastes.

You’ll want to dive into this recipe and bring a splash of flavor to your table!

Key Takeaways

• This salad combines lobster and avocado in a fresh dish.
• A citrus vinaigrette adds bright flavor to the salad.
• It can easily be customized based on your preferences.

What Is In This Recipe?

To make this delicious lobster and avocado salad, I use a blend of fresh ingredients. Here’s what you’ll need:

• 2 lb Lobsters: Cooked and diced for that sweet seafood flavor.
• 1 ripe Avocado: Creamy and adds richness to the salad.
• 1 small head Bibb lettuce: For a fresh and crisp base.
• 1 tbsp Lime juice: Brightens the dish with a zesty kick.
• 2 tbsp Mayonnaise: Adds creaminess to the citrus vinaigrette.
• 1/4 cup Citrus champagne vinegar: A tangy base for the dressing.
• 1/2 cup Olive oil: Rich and smooth, it blends everything together.

I also love to add some extras for texture and taste:

• 1/2 cup diced Mango: Sweetness that complements the lobster.
• 1/4 cup cooked Asparagus: Adds a nice crunch.
• Salt and Pepper: To taste, enhancing all the flavors.

This lobster salad combines the sweetness of seafood with the creaminess of avocado. The citrus vinaigrette brings everything together, making each bite refreshing.

Substitutions and Variations

I love experimenting with my lobster and avocado salad. Here are some tasty substitutions and variations you can try.

Protein Options:

• Instead of lobster, you can use Dungeness crab. It adds delicious sweetness.
• Shrimp or cooked chicken also work well if you want something different.

Dressing Changes:

• If you don’t have citrus champagne vinegar, white wine vinegar is a great alternative.
• For a creamier dressing, try using Greek yogurt mixed with lemon juice.

Add-Ins:

• Toss in some mango for a sweet twist. About 1/2 cup diced will do.
• You can also add chopped cucumber for extra crunch.

Herb Swaps:

• If you’re not a fan of tarragon, use parsley or cilantro instead. They brighten up the dish nicely.
• Mint can give your salad a fresh flair as well.

Serving Variations:

• Serve this salad on a bed of mixed greens or use it as a filling for tacos.
• For a heartier meal, I like to serve it with quinoa or brown rice on the side.

These swaps and variations keep the salad exciting while still being so enjoyable!

How To Make

Creating a delicious lobster and avocado salad with citrus vinaigrette is an enjoyable process. I’ll walk you through the essential steps to prepare this refreshing dish.

Step-By-Step Cooking Instructions

1. Prepare the Ingredients: Start by gathering all your ingredients. You’ll need 2 cooked lobster tails, 2 ripe avocados, and 3 cups of mixed salad greens. For the vinaigrette, have 1/4 cup of fresh orange juice, 2 tablespoons of lemon juice, and 1/4 cup of extra virgin olive oil ready.

2. Cook the Lobster: If you haven’t already cooked the lobster, bring a pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes. Once done, let them cool before removing the meat.

3. Slice and Dice: While waiting for the lobster to cool, I chop the avocados and any other veggies I want to add, like diced tomatoes or cucumber. Make sure to keep them in bite-sized pieces.

4. Mix the Vinaigrette: In a small bowl, combine the orange juice, lemon juice, olive oil, salt, and pepper. Whisk it together until well blended.

5. Assemble the Salad: On a plate, layer your salad greens. Then, arrange the lobster meat and avocados on top. Drizzle with the citrus vinaigrette before serving. Enjoy your vibrant and tasty salad!

Common Mistakes To Avoid

When making a Lobster and Avocado Salad with Citrus Vinaigrette, there are a few mistakes I often see.

1. Overcooking the Lobster
It’s easy to overcook lobster. Aim for about 8-10 minutes in boiling water. Perfectly cooked lobster is tender and sweet.

2. Choosing Unripe Avocados
Using unripe avocados can ruin the salad. I always pick avocados that yield slightly to pressure. This ensures they are creamy and delicious.

3. Skipping the Citrus
Don’t forget the citrus vinaigrette! Ingredients like lemon juice or lime juice brighten up the flavors. I use 2 tablespoons of either for the best result.

4. Not Balancing the Flavors
A good balance of flavors is key. The sweetness of the lobster and creaminess of the avocado should be balanced with acidity. I adjust my vinaigrette to make it bright but not overpowering.

5. Using Too Many Heavy Ingredients
While it can be tempting to add more ingredients like cheese, keep it simple. Stick to around 2 cups of mixed greens, 1 cup of lobster, and 1 avocado to not overwhelm the dish.

6. Not Chilling the Salad
Serving the salad warm can change the taste. I chill it in the fridge for at least 30 minutes before serving. This helps meld the flavors together.

Serving and Presentation Tips

When it’s time to serve the Lobster and Avocado Salad, I like to focus on making it visually appealing. A beautiful presentation makes the dish even more inviting.

First, I arrange a bed of fresh greens on a large, flat plate. Mixed greens or arugula work perfectly.

Next, I carefully place chunks of lobster and slices of avocado on top. I add segments of citrus fruits, like grapefruit and orange, for bright pops of color.

To enhance the look, I sprinkle some chopped herbs, like tarragon or parsley, over the salad. This adds a touch of green and freshness.

For the dressing, I prefer to serve it on the side. I place it in a small, elegant bowl. This way, everyone can add as much or as little as they like.

I also like to use chilled plates. It helps keep the salad fresh and crunchy.

Finally, I finish with a drizzle of the citrus vinaigrette right before serving. The vibrant colors and fresh ingredients always catch the eye, making it a perfect dish for gatherings.

Frequently Asked Questions

I often get questions about making the perfect Lobster and Avocado Salad with Citrus Vinaigrette. Here are some common inquiries that can help you enhance your culinary experience with this delicious dish.

How can I adapt a Maine lobster salad recipe to include avocado?

To adapt a classic Maine lobster salad, I suggest adding diced avocado for creaminess. Start with about 1 cup of cooked lobster meat, and mix in half an avocado, cubed. You can also blend in some celery for crunch and season with salt and pepper.

What is a good dressing pairing for a lobster and avocado salad?

A light citrus vinaigrette pairs wonderfully with lobster and avocado. I like using a simple mix of 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, and a pinch of salt. This dressing enhances the flavors without overpowering the dish.

Can you suggest a lobster salad recipe similar to the one served at Capital Grille?

For a dish similar to Capital Grille’s lobster salad, I would combine 1 cup of freshly cooked lobster meat, a handful of mixed greens, and a few slices of ripe avocado. Top it with a tangy lemon vinaigrette to mimic their flavor profile.

Is there a way to recreate the Citrus Vinaigrette from Red Lobster at home?

Yes! You can make a Citrus Vinaigrette at home with 3 tablespoons of orange juice, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, and a teaspoon of honey.

Whisk it together for an easy, fresh dressing.

What would be the calorie count for a lobster and avocado salad?

The calorie count can vary based on ingredients used, but a typical serving includes about 350-400 calories.

This includes 1 cup of lobster meat, half an avocado, and a light dressing.

Always check specific ingredients for more accurate counts.

Does Ina Garten have a recipe for a lobster salad, and where can I find it?

Yes, Ina Garten has a lobster salad recipe that’s quite popular. You can find it on her official website or in her cookbooks.

Her recipes often include fresh ingredients and easy-to-follow instructions.