Ingredients
Scale
- 2 live lobsters (about 1.5 pounds each)
- 1 tablespoon olive oil
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Mixed salad greens for serving
Instructions
- Bring a large pot of salted water to a boil and cook the lobsters for 8-10 minutes until they turn bright red and are cooked through.
- Remove the lobsters from the pot and let them cool slightly before cracking the shell and removing the meat.
- Chop the lobster meat into bite-sized pieces and place it in a large mixing bowl.
- Add the diced avocado, cherry tomatoes, and basil to the bowl with the lobster meat.
- In a small bowl, mix together the mayonnaise, lemon juice, salt, and pepper. Stir this dressing into the lobster mixture until evenly coated.
- Arrange the mixed salad greens on a serving platter, and spoon the lobster salad over the top.
- Garnish with additional basil if desired and serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- Serves well with a side of crusty bread or as a filling for a sandwich.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 80 milligrams