The tomatoes this summer were SO good! I had some friends over for dinner, and made this delicious, summery lobster salad as an appetizer. Originally I had a 24oz lobster tail, thinking that would be enough meat for 4 people. Ummm, no. No, it wasn’t. I seriously doubt it was 24 oz. Cue the husband being sent out on a lobster tail hunt – everywhere he tried they were frozen, so he ended up buying a small (1.5lb) lobbie to add to the bounty. We saved the claws to use for lobster scrambled eggs in the morning. 🙂
LOBSTER, AVOCADO & HEIRLOOM TOMATO SALAD
Ingredients (Serves 4):
1-2 lb Lobster
1 Avocado, chopped
3 Heirloom tomatoes, chopped
Balsamic vinegar, olive oil, sea salt
Boil the lobster. We did not have to kill the lobster. Thankfully. Bring salted water to a rolling boil. Put the lobbie in claws first and start timing from when the water returns to a boil.
1 lb = 5 mins
1.5 lb = 8 mins
2 lb = 10 mins
Wait until the lobster is cool, then extract the meat and chop roughly.
When you are ready to serve, arrange the butter lettuce leaves on the plates, add chopped avocado and heirloom tomatoes, and chopped lobster meat. For the dressing, I whisked a little balsamic vinegar, olive oil & sea salt together. To finish, I drizzled a small amount of butter over the lobster pieces.
It was DELICIOUS. We served it with champagne.