Lobster-Stuffed Avocado With Champagne Vinaigrette

By á-174942

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.