This is a very light and fresh salad which shows off the taste and complexities of each individual ingredient. This is one of those no-fuss meals that speaks for itself. The tartness of the grape fruit is mellowed by the creaminess of the avocado. The lobster is presented as is except for the drizzle of olive oil and lemon juice. If you love seafood, this one is for you.
(1) 1 Medium Size Lobster
(2) 1 Grape Fruit
(3) 1 Avocado
(4) 1 Lemon
(5) 2 Scallions
(6) Couple Small Bunches of Parsley
(7) Freshly Ground Black Pepper
(8) Fleur de Sel
(9) 2 Teaspoons Extra Virgin Olive Oil
(1) Boil water in stock pot and salt. When water boils, put lobster in, cover and allow to cook till it turns bright red. About 8 to 12 minutes depending on size of lobster.
(2) Rinse lobster and allow to cool. Remove lobster from shell and chop into large chunks. Preserve the claws whole for presentation.
(3) While lobster is cooking, you can prepare the other ingredients. Segment the grape fruit. See tutorial on how to segment citrus fruits here.
(4) Core the avocado and cut into slices. Squeeze some lemon juice over sliced avocado to prevent oxidation.
(5) Chop scallions and pick parsley. Leave parsley leaves whole.
(6) Place lobster, grape fruit segments, avocado, scallions and parsley leaves into salad bowl along with any of the grape fruit juices. Grate about 1/2 teaspoon of lemon zest into salad. Drizzle salad with 2 Teaspoons of extra virgin olive oil and finish with some fleur de sel and freshly ground black pepper. This is one of those recipes where you have to use the best olive oil you can afford.
(7) Toss salad carefully being careful not to mash the avocado.
Serve salad. This dish is great as a first course. Enjoy!