We love this dish so much that I made it for brunch for two on our wedding anniversary. The flavors are magical together!
- cooked lobster meat (usually, we cook lobster tails by boiling, broiling, or grilling, and I save what is left over for use in making this salad)
- minced shallots or minced red onion (about a half a tablespoon or so for each cup of lobster meat
- avocado, ripe but firm
- lemon juice
- lime juice
- Splenda or sugar or honey
Shred the cooked lobster meat by hand. (Don’t chop it — it will look store-bought if you do that! Ick.)
Mix together the lemon juice, lime juice, and sweetening agent of your choice. [For 3 cups of lobster meat, I use juice of 1/2 lime, juice of 1/2 lemon, a dash of Kosher salt, and 1 packet of Splenda, which is the equivalent of 2 tsp. sugar. You might prefer less or more sweetener. Start with half the amount I use. You can always add more, but once you’ve put it in, you can’t undo it!]
Place the lobster meat, chopped onions or shallots and the citrus dressing you’ve just made into a bowl and toss well to coat.
Cut open your avocado. Remove the pit. Cut into thick slices or chunks and remove from the peel. Gently stir the avocado into the salad. Place into a fabulous bowl or a stemmed container and serve chilled. Line them with fresh spinach or salad, if you like.
See the two individual dishes above? Having two separate dishes is essential for marital harmony. No one wants to share this. 🙂