🥗 Lobster & Avocado Salad with Citrus Vinaigrette

🍽 Serves: 2–4⏱ Prep Time: 20 minutes🕒 Cook Time (if boiling lobster): 10–12 minutes

🛒 Ingredients

🦞 For the Salad:

• 2 cooked lobster tails (or 1 whole cooked lobster), meat removed and chopped

• 1–2 ripe avocados, diced

• 1 head butter lettuce (or Bibb lettuce), leaves gently separated

• 1 grapefruit, peeled and segmented (or use orange for a sweeter twist)

• 1 small bunch fresh chives, finely chopped

• Optional: ½ small cucumber, thinly sliced

🍋 For the Citrus Vinaigrette:

• ¼ cup fresh orange juice (or grapefruit juice for a tangier flavor)

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or agave

• ¼ cup extra virgin olive oil

• Salt and freshly ground pepper, to taste

🍴 Instructions

1. Prepare the Lobster (if not pre-cooked):

• Bring a large pot of salted water to a boil.

• Add lobster tails and cook for 8–12 minutes, until shells turn bright red and meat is opaque.

• Remove, cool slightly, and extract the meat. Chop into bite-sized pieces.

2. Make the Citrus Vinaigrette:

• In a bowl or jar, whisk together the orange juice, lemon juice, Dijon mustard, and honey.

• Slowly whisk in olive oil until emulsified.

• Season with salt and pepper to taste. Chill until ready to use.

3. Assemble the Salad:

• On a platter or in bowls, layer butter lettuce leaves as the base.

• Top with chopped lobster, diced avocado, grapefruit segments, cucumber (if using), and a sprinkle of chives.

4. Dress and Serve:

• Drizzle citrus vinaigrette over the salad just before serving.

• Garnish with extra chives, a twist of cracked pepper, or edible flowers for a fancy touch.

🍷 Pair With:

A chilled glass of Chardonnay, Albariño, or a sparkling brut to complement the richness of the lobster and the brightness of the citrus.