Recipe courtesy of Coronado Farmers Market

Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli

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  • Total: 1 hr 15 min
  • Prep: 50 min
  • Cook: 25 min
  • Yield: 4 servings
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2 quarts lobster stock made by simmering lobster bodies and white Mire Poix in water for 45 minutes then strain.

1 egg yolk*

4 tablespoons canola oil

Salt and pepper

4 small vine ripe tomatoes with stem, peeled and sliced

2 (1 1/4 pound) lobsters, cooked and removed from the shell intact

1 avocado

1 tablespoon extra virgin olive oil

1 lemon, zested and juiced

4 basil leaves, sliced

1 shallot, minced

Sea salt and black pepper


  1. To make aioli, reduce stock down to 2 tablespoons and cool. In a mixing bowl combine yolk and stock with a whip, season with salt and pepper. While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast. Taste and adjust seasoning, reserve.
  2. For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright. Slice lobster into bite size pieces and lay out on a sheet pan. Remove avocado skin and stone, slice into 1/8-inch slices. Lay avocado out on a sheet pan. Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper.
  3. Place a spoonful of aioli in the middle of each plate. Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster. Place top of tomato on top so that it is reassembled. Garnish with baby greens and serve.