Lobster, Avocado, And Grapefruit Salad: 2000s Recipes + Menus : gourmet.com

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2000s Recipes + Menus

Serves2 (first course)

January 2004

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

Cooks’ notes:

Lobster can be cooked 1 day ahead and chilled, covered. Slice tail meat just before assembling salad.
Dressing can be made 1 day ahead and chilled, covered. Whisk well just before drizzling.
Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a paper-towel-lined plate, covered with plastic wrap.
Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic wrap, on a plate.
If your sea salt is very coarse, crush it lightly using a mortar and pestle or the bottom of a heavy skillet.
When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.

Recipe By Melissa Roberts

Photograph by Anna Williams