Lobster-Stuffed Avocado With Champagne Vinaigrette
By á-174942
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Ingredients
- LOBSTER SALAD:
- 1 pound cooked lobster meat cut 1/2" chunks
- 1/2 cup mayonnaise
- 1/4 cup diced celery
- 1/4 cup thinly-sliced green onions
- 1/4 cup peeled seeded diced tomato
- 1 tablespoon lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
- CHAMPAGNE VINAIGRETTE:
- 1 tablespoon finely-minced shallots
- 1/2 teaspoon finely-minced garlic
- 1/2 teaspoon fresh chopped thyme
- 1/2 cup champagne vinegar
- 3/4 cup olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- ASSEMBLY:
- 1 large romaine lettuce head 8 cups chopped
- 1/2 cup julienne carrots
- 1/2 cup shredded red cabbage
- 1/4 cup chives cut 1" pieces
- 24 cherry tomatoes cut in half
- 1/2 cup Champagne Vinaigrette (listed above)
- 2 large Hass avocados peeled, halved
- Lobster Salad (listed above)
- 12 endive leaves
Details
Servings 4
Preparation
Step 1
For the Lobster Salad: Combine all the ingredients. Chill.
For Champagne Vinaigrette: Combine the shallots, garlic, thyme and vinegar. Slowly whisk in the oil, salt and pepper.
For Assembly: Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss. Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.
This recipe yields 4 servings.
Each serving: 880 calories; 28 grams protein; 21 grams carbohydrates; 9 grams fiber; 79 grams fat; 11 grams saturated fat; 98 mg. cholesterol; 625 mg. sodium.
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