Lobster Salad

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 appetizer servings
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4 (1 1/4-pound) lobsters

2 ruby-red or pink grapefruits

1 tablespoon finely minced shallots

1 1/4 teaspoons Dijon mustard

2 tablespoons white-wine vinegar

1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

2 avocados, peeled and pitted

4 hearts of palm, cut in 1/2-inch ?thick rounds

1 large head Boston lettuce (8 ounces), well washed and dried


  1. Fill a large bowl with ice and water; set aside. Bring 2 inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath until cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat.
  2. Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from the membranes into a bowl for dressing.
  3. Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning.
  4. Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. Add lobster, grapefruit, and hearts of palm. Line dishes with Bibb lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil.