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Lobster, Grapefruit, and Avocado Salad

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Yesterday as I was reading my friend’s blog, Nom and Glug, I remembered that I love avocado and grapefruit all muddled together.  It’s so simple and.. fancy in a weird way?  Add some lobster and arugula and it’s really a perfect meal for any time of year.  Will someone come and make this for me while I study for torts and con law?  Finals period makes me so hungry.

LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD

SERVES2 (FIRST COURSE)
  • ACTIVE TIME:45 MIN
  • START TO FINISH:2 3/4 HR (INCLUDES CHILLING)
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.
  • 1 (1 1/4- to 1 1/2-lb) live lobster
  • 2 teaspoons finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon table salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pink or ruby-red grapefruit
  • 1 firm-ripe California avocado
  • 1 oz baby arugula (2 cups)
  • Coarse sea salt to taste (optional)
  • 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 from Gourmet.com

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Written by doorr

December 1, 2010 at 4:30 pm

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