The grapefruit juice in this vinaigrette, along with the grapefruit sections in the salad, accentuate the sweetness of succulent lobster. Smooth, creamy avocado adds a hint of richness. If using frozen lobster tails, allow enough time to thaw them overnight in the refrigerator.
Lobster Salad with Grapefruit & Avocado
1 grapefruit, peeled and segmented with a knife, juices caught and reserved
2 1/2 Tbs. champagne vinegar
Salt and freshly ground pepper
2 tsp. minced shallot
5 tsp. minced fresh chives
3 1/2 Tbs. extra-virgin olive oil
1 1/2 lb. (750 g.) cooked lobster meat, picked over for shell fragments
2-2 1/2 cups (2-3 oz./60-90 g.) mixed baby salad greens
1 avocado, pitted, peeled and sliced
In a large bowl, whisk together 2 teaspoons of the reserved grapefruit juice, 2 tablespoons of the vinegar, 1/2 teaspoon each salt and pepper, the shallot, and 3 teaspoons of the chives. Add 2 tablespoons of the oil in a thin stream, whisking constantly until the dressing is smooth. Add the lobster meat and turn gently until well coated.
Divide the greens among individual plates or shallow bowls. Arrange the grapefruit segments on the greens. Top with the lobster mixture and then with the avocado. Add the remaining 1/2 tablespoons oil and remaining 1/2 tablespoon vinegar to the bowl, mix well and drizzle over the salads. Garnish with the remaining 2 teaspoons chives and serve. Serves 6-8.