Recipe courtesy of Laura Calder
Episode: Picnic
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Lobster and Grapefruit Salad
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 2 live lobsters, about 1 1/2 pounds/675 g each
  • 2 large grapefruits
  • 1 avocado
  • Squeeze of lemon
  • 2 to 3 green onions
  • 2 handfuls fresh flat-leaf parsley leaves
  • 2 tablespoons almond, hazelnut or walnut oil
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Kosher salt
  • 2 live lobsters, about 1 1/2 pounds/675 g each
  • 2 large grapefruits
  • 1 avocado
  • Squeeze of lemon
  • 2 to 3 green onions
  • 2 handfuls fresh flat-leaf parsley leaves
  • 2 tablespoons almond, hazelnut or walnut oil
  • 1 tablespoon olive oil
  • Freshly ground black pepper

Directions

Boil a very large pot of water. Salt it and add the lobsters head first. Put the lid on the pot and boil until bright red and cooked, about 12 minutes. Drain and rinse under cold water. While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off around them, removing all the pith. Cut the grapefruit sections with a knife into a large bowl to catch the juice, and squeeze the remaining juice out of the membrane into the bowl as well. To remove the lobster meat, twist off the claws. Use the back of a chef's knife to crack both sides of the claws. Pull off the shell and reserve the meat. Use a pick to pull the meat out of the tube-like limbs attached to the claws. Now, twist the tails off the bodies. Lay them flat on their side and press down to crack the center. Pull out the meat. Discard the bodies and shells, or use them to make lobster bisque. Chop the lobster meat into large chunks for the salad and add it to the grapefruit. Cut the avocado and add it to the bowl, along with a generous squeeze of lemon to keep its color. Chop the green onions, including the green parts, and add along with the parsley leaves. Add the oil and season with salt and pepper. Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve.

Boil a very large pot of water. Salt it and add the lobsters head first. Put the lid on the pot and boil until bright red and cooked, about 12 minutes. Drain and rinse under cold water. While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off around them, removing all the pith. Cut the grapefruit sections with a knife into a large bowl to catch the juice, and squeeze the remaining juice out of the membrane into the bowl as well. To remove the lobster meat, twist off the claws. Use the back of a chef's knife to crack both sides of the claws. Pull off the shell and reserve the meat. Use a pick to pull the meat out of the tube-like limbs attached to the claws. Now, twist the tails off the bodies. Lay them flat on their side and press down to crack the center. Pull out the meat. Discard the bodies and shells, or use them to make lobster bisque. Chop the lobster meat into large chunks for the salad and add it to the grapefruit. Cut the avocado and add it to the bowl, along with a generous squeeze of lemon to keep its color. Chop the green onions, including the green parts, and add along with the parsley leaves. Add the oil and season with salt and pepper. Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve.

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