LOBSTER AVOCADO SALAD

 

  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 50

Ingredients

  • 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
  • Kosher salt
  • Freshly ground black pepper

Directions

  • 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.

Notes

Go all out with our lobster avocado salad made in sesame dressing heaven.

Categories: Fruit  Shellfish 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/lobster-avocado-salad/P42

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