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Avocado Lobster Salad



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1/2 lobster, cooked and shelled, tail split lengthwise
1 bunch bluebonnet baby greens
1 avocado fan, seasoned with fleur de sel
1 tbsp. pomegranate seeds (option: fresh raspberries)
2 tbsp. pomegranate vinaigrette
1 slice of English cucumber, very thin cut, lengthwise
1 pinch micro greens
1/4 cup red wine vinaigrette
1/4 cup pomegranate concentrate
1 egg yolk
1/2 tbsp. shallots, minced
1/2 tbsp. honey
1 tsp. dijon
2 tbsp. opal basil, rough chopped
1 cup salad oil


  1. 1
    In a blender combine vinegar, pomegranate concentrate, egg yolk, shallots, honey, Dijon and opal basil. Puree contents in blender and slowly drizzle in oil.
  2. 2
    To Plate: In a large blow, place the cucumber rolled up in the center and hold it with the lobster tail. In the center of the cucumber put the avocado fan and baby greens. Drizzle vinaigrette over the top and around. Garnish with pomegranate seeds and micro greens.


Author: Corporate Executive Chef, Scott Cohen

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