Light And Refreshing
Lobster and Grapefruit Salad
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Healthy, because
Even smarter
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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
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.
2.
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.
3.
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.
4.
Peel the grapefruits with a sharp knife, removing the white pith and skin, and cut out the segments.
5.
Arrange the avocado and grapefruit attractively (like the petals of a flower) on two plates, alternating avocado and grapefruit segments.
6.
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.
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