Florida Lobster Salad With Avocado Papaya And Jade Dressing Recipes

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FLORIDA LOBSTER SALAD WITH AVOCADO, PAPAYA, AND JADE DRESSING



Florida Lobster Salad with Avocado, Papaya, and Jade Dressing image

This mix of lobster, avocado, and papaya is a luxurious alternative to your everyday salad. It's sweet and creamy, perfect in the summer on a hot day. With the exception of cutting the avocado, all of the ingredients for the salad can be prepared ahead of time. Then, assembling the salad becomes a quickie. Leftover jade dressing will keep covered in the refrigerator for up to two days and is fantastic with grilled lamb chops.

Yield serves 4 as a main dish or 6 as a starter

Number Of Ingredients 20

Two 3/4-pound spiny lobster tails, preferably fresh
Kosher salt and freshly ground black pepper
1 shallot, halved
1 teaspoon Old Bay seasoning
1 bay leaf
2 bunches watercress, stems trimmed
1 cup 1/2-inch diced ripe avocado (see Note, page 52)
1 cup papaya chunks
1/4 cup Jade Dressing (recipe follows)
1/4 cup pickled red onions (page 235), drained
1/4 cup macadamia nuts, toasted (see Note, page 54) and coarsely chopped
1 large egg yolk (see Note)
1/4 cup rice vinegar
1/2 cup canola oil
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/2 shallot, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • To cook the lobster tails, fill a medium pot three-quarters of the way with water. Add 1 tablespoon salt, the shallot, Old Bay, and bay leaf; bring to a boil over medium-high heat. Carefully put the lobster tails into the boiling water and cook until the shells turn orange, 5 minutes. Using tongs, remove the tails from the pot and put them on a cutting board to cool.
  • Turn the lobster tails with the underside (the soft shell side) facing up. With kitchen scissors, cut lengthwise down the center of the shell and pull out the meat. Cut the lobster meat into 1/2-inch chunks. Transfer to a bowl, cover, and refrigerate.
  • In a mixing bowl, combine the watercress, avocado, and papaya. Drizzle with the dressing, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 large chilled plates. Top with the pickled onions, lobster chunks, and nuts.
  • Combine all the ingredients in a blender. Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA



Grilled Lobster Salad with Avocado and Papaya image

Categories     Salad     Leafy Green     Tomato     Backyard BBQ     Dinner     Lunch     Papaya     Lobster     Avocado     Summer     Grill     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

  • Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
  • Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
  • Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
  • Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
  • Toss greens in another large bowl with enough remaining dressing to coat.
  • Divide greens among plates. Spoon lobster mixture atop greens and serve.

LOBSTER AND AVOCADO SALAD



Lobster and Avocado Salad image

This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The combination is perfect for a light summer supper or lunch. It's great for a special occasion, but can also be a treat just for you.

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 45m

Yield Four to six servings

Number Of Ingredients 15

2 2-pound live lobsters
Salt to taste, if desired
1 pound romaine lettuce
1 cup finely chopped green onions or scallions
2 firm, ripe, unblemished avocados, about 3/4 pound each
Juice of 1/2 lemon
2 tablespoons finely chopped fresh basil
1 tablespoon imported mustard
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
1 hard-cooked egg, finely chopped
1/2 cup peanut, vegetable or corn oil
1/2 cup olive oil

Steps:

  • Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
  • Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
  • Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
  • Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
  • Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
  • Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
  • To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
  • Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 42 grams, Carbohydrate 13 grams, Fat 52 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1335 milligrams, Sugar 2 grams, TransFat 0 grams

SIMPLE PAPAYA AVOCADO SALAD



Simple Papaya Avocado Salad image

This recipe is from The Baby Cookbook--Karin Knight. I have been looking at recipes that I can make that I can blend part of it up for my 7 month old twins. My son LOVES avocados. Omit dressing for young children.

Provided by Nyteglori

Categories     Papaya

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 papaya
2 avocados
1/4 cup lime juice
1/2 cup olive oil
1/8 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Cube fruit and coat with dressing.
  • Serve on lettuce or spinach or with cottage cheese.

Nutrition Facts : Calories 974.8, Fat 84.5, SaturatedFat 12.1, Sodium 337.7, Carbohydrate 62, Fiber 20.3, Sugar 32.4, Protein 6

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