Light And Refreshing

Lobster and Grapefruit Salad

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(1 vote)
Lobster and Grapefruit Salad
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20 min.
ready in 1 hr 15 min.
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Nutritional values

Lobster is a rich source of copper and selenium and also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids. The salad is a great source of vitamins, minerals, antioxidants, and fiber. This dish is extremely well rounded and is great for weight loss because it is low in calories but high in protein. 

Serve this with a whole wheat baguette, rice, or potatoes for more satiation and fiber. 

1 serving contains
(Percentage of daily recommendation)
Calorie526 kcal(25 %)
Protein47.94 g(49 %)
Fat23.2 g(20 %)
Carbohydrates30.25 g(20 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A618.77 mg(77,346 %)
Vitamin D0 μg(0 %)
Vitamin E6.77 mg(56 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin16.11 mg(134 %)
Vitamin B₆0.61 mg(44 %)
Folate180.58 μg(60 %)
Pantothenic acid5.29 mg(88 %)
Biotin16.39 μg(36 %)
Vitamin B₁₂3.24 μg(108 %)
Vitamin C66.84 mg(70 %)
Potassium1,292.63 mg(32 %)
Calcium298.49 mg(30 %)
Magnesium156.26 mg(52 %)
Iron2.79 mg(19 %)
Iodine2.11 μg(1 %)
Zinc10.01 mg(125 %)
Saturated fatty acids2.95 g
Cholesterol331.12 mg


2 lobsters (roughly chopped)
1 parsley (chopped)
1 stick Celery (diced)
1 carrot (diced)
1 onion (roughly chopped)
3 stalks parsley
1 bay leaf
2 sprigs thyme
cup dry white wine
for the salad
2 red Beets
2 Avocados (pitted and sliced)
2 Grapefruit
1 ½ cups mixed salad (e. g. radicchio, arugula, spinach); washed and torn
½ lemon (juice)
3 tablespoons olive oil
Sea salt
How healthy are the main ingredients?
Celeryolive oilthymeparsleycarrotonion

Preparation steps


Put 8 cups of water and the white wine into a large saucepan and bring to a boil. Add the vegetables, parsley, thyme and bay leaf, season with salt and pepper and simmer for about 15 minutes.

Plunge the lobsters head first into the broth and cook for 8-10 minutes, depending on size. Take out and refresh in cold water. Cut in half lengthwise with a large, sharp knife. Take the meat out of the tails and the claws. Halve the tails.
For the salad, steam the red beets for about 30 minutes. Peel, then let cool and dice. Mix with 1 tablespoon oil and 1 tablespoon lemon juice.
Peel the grapefruits with a sharp knife, removing the white pith and skin, and cut out the segments.
Arrange the avocado and grapefruit attractively (like the petals of a flower) on two plates, alternating avocado and grapefruit segments.
Put a handful of salad leaves in the middle and scatter the diced beet around the outside. Put one claw and half of the tail on each plate. Mix the rest of the lemon juice and oil, drizzle over the salad and sprinkle with sea salt before serving.