Green Salad with Lobster and Avocado
- 2 lobsters
- 1 Parsnip
- 1 stalk Celery
- 1 carrot
- 1 onion
- 3 sprigs parsley
- 1 bay leaf
- 2 thyme
- 6 tablespoons white wine
- 2 Avocados
- 2 Grapefruit
- 3 ounces mixed Lettuce (such as radicchio, arugula, spinach)
- 2 Beets (about 7 oz)
- juice of lemons
- 3 tablespoons grapeseed oil
- Sea salt
For the lobster, peel the vegetables and coarsely chop.
Bring 1.5 liters (approximately 1.5 quarts) of water and 1/2 cup of white wine to a boil, add the vegetables, parsley, thyme, and bay. Season with salt and pepper, and simmer for about 15 minutes.
Add the lobster to the broth, headfirst and boil about 8-10 minutes depending on the size, until done. Remove and rinse with cold water. Cut in half lengthwise down the center with a large, sharp knife. Remove the tail meat and claw meat. Cut the tail in half.
For the salad, steam the beets approximately 30 minutes. Peel, let cool and cut into small cubes. Mix with 1 tablespoon oil and 1 tablespoon lemon juice.
Peel avocado, cut in half, remove the pit and cut into wedges.
Peel grapefruit with a sharp knife, remove the white pith and remove the fruit from the membranes into sections.
Rinse, trim and cut the lettuces into bite-sized pieces. Season with salt.
Arrange the avocado and grapefruit alternately in a flower shape on two plates. Place the mixed lettuce in the centers and surround the dges with the beet cubes. Place a pair of claws and a tail half on each salad. Mix together the remaining lemon juice and oil, drizzle over the salads and serve sprinkled with sea salt.
Cook Time: 55 min.
Preparation time: 15 min.