Lobster, Avocado and Grapefruit Cocktail

By Cubby

Ingredients

• 1/4 lb. freshly cooked lobster meat
• 1 Haas avocado
• 1 large red grapefruit, preferably Texas
• 1 Tbs. mild extra-virgin olive oil
• 1 tsp. fresh lemon juice
• 1 Tbs. minced fresh chives
• Sea salt, to taste

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

Cut or tear the lobster into small bite-sized pieces. Halve, pit and peel the avocado, and then cut into small bite-sized chunks.

Cut a thin slice off the blossom and stem end of the grapefruit to reveal the flesh. Stand the grapefruit upright and cut off the peel and pith in thick strips, cutting from top to bottom and following the curve of the fruit. Holding the grapefruit over a bowl, cut along both sides of each section to free it from the membrane, allowing the sections to drop into the bowl. Cut each section in half, if desired.

In a small bowl, whisk together the olive oil, lemon juice and chives to make a dressing. Season with salt.

Add the lobster and avocado to the bowl with the grapefruit. Drizzle with the dressing and toss to coat evenly. Divide evenly among 4 small cocktail glasses. Serve right away. Serves 4.