Lobster Avocado Salad
13 ounces lobster meat (2 live lobsters of about 1½ pounds each will yield this)
1 tablespoon sea salt
2 avocados, cubed
1 green onion, chopped
1 tablespoon lemon juice
½ cup Wafu® Original Sesame Japanese Dressing
Freshly ground black pepper
If you are cooking the lobsters yourself, you will need 2 live lobsters, about 1½ pounds each.
Fill a large stockpot half full of water. Add sea salt.
On high heat, bring water to a boil then add lobsters head first into the pot. (Lobsters must be alive when immersed into the boiling water.)
Cover pot with a lid and return to boil. Reduce heat to medium and cook lobsters for 17 minutes, or until the shells turn dark red.
Remove lobsters from water and drain. Let cool for 10 minutes.
Place lobsters on a cutting board, belly up. Using a large knife cut the lobster tails lengthwise. Remove the claw and tail meat from the shells and cut into bite-size pieces.
Chill the lobster meat in the refrigerator for 30 minutes.
In a bowl, combine the avocado, green onion and lobster meat. Squeeze lemon juice over the salad and toss gently. Sprinkle with a pinch of salt and pepper, to taste.
Serve with Wafu® Original Sesame Japanese Dressing.
Pairs Well With
Go all out with our lobster avocado salad made in sesame dressing heaven.