Who doesn't love lobster? You can order lobster rolls from a food truck, or surf & turf at a fancy restaurant, or you can buy lobster tails at a grocery store and use them in fun dishes at home. The first time I cooked with lobster tails, I made a lobster roll. This time I decided to make a salad that includes some of my favorite things.
Lobster Tail Salad with Potatoes, Corn & Avocado Dressing
Ingredients
Boston lettuce leaves
red potatoes, sliced into 1/4" slices, parboiled in salted water, grilled on both sides with olive oil, salt & pepper {I used my Panini grill}
corn: grilled directly on the gas stove
lobster tails, poached, then taken out of the shell and slightly grilled
hearts of palm, sliced
tomatoes, quartered
for the dressing
1 avocado, flesh removed
2 tablespoons Meyer lemon juice
1 tablespoon olive oil
1-2 tablespoons water
1/2 garlic clove, chopped
2 tablespoons chopped parsley
salt to taste
Directions
1. In an individual bowl arrange Boston lettuce leaves. Top with potatoes, corn, tomatoes, and lobster.
2. In a food processor puree all the ingredients for the dressing and pour over the salad.
I love salads like this: full of color, flavor, texture and quite filling!
The dressing lasts surprisingly a long time in the fridge and can be used as a dip for vegetables.
Don't you wish you had this salad for lunch on this gray Monday?
4 comments:
Coming from New England, lobster of course is a favorite! This combo is simple and perfect.
This makes me think of summertime! Which is so nice considering it's 12 degrees outside. :)
That dressing is BOSS! What a great idea. I'd slather it on a fish or chicken sandwich :)
Thanks!
And I was amazed at how long it actually lasts in the fridge! I used it yesterday as a dip for my baked plantains.
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