Lobster, avocado and orange salad

Lobster, avocado and orange salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 small lobsters
1 orange
1 avocado
bunch chervil
punnet mustard cress
1/4 bunch chives
1 shallot
3 tablespoons extra virgin olive oil
a little bit pernod, white wine vinegar or lemon juice
salt
freshly ground black pepper

Method

  1. Prepare and cook the lobsters whole and remove the meat from the shell.
  2. Peel and segment the orange, reserving any juice for the dressing. Peel and slice the avocado and drizzle over some of the orange juice to prevent it from discolouring. Pick over the chervil and mustard cress.
  3. To make the vinaigrette, finely chop enough chives to give you ½ tablespoon. Halve, peel and finely dice the shallot, then mix with 1 tablespoon of the reserved orange juice. Whisk in the olive oil and adjust the balance with a little Pernod, wine vinegar or lemon juice. Taste and season with salt and pepper.
  4. Put the orange segments, avocado, chervil sprigs, mustard cress and lobster meat into a large bowl, add the vinaigrette and gently turn to coat the salad ingredients with the vinaigrette.
  5. Scatter the salad over a large serving dish and drizzle over any remaining vinaigrette from the bowl.

Variation

  • Lobster, fennel and orange salad: Replace the avocado with 1 fennel bulb, shaved very thinly.
Tags:
Leiths School of food and wine
cookery course
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