A Food Network Judge’s Lovely Lobster Salad Recipe

If you’ve never cooked lobster before then it can seem intimidating, but the lobster itself is actually a very easy thing to cook. This lovely lobster salad with avocado and cucumber is also healthy, low-carb, and Paleo. And lobster adds a gourmet or special occasion vibe to any meal.

This recipe was developed and given to us by Chef Kristin Sollene, a rising star in the culinary world. She’s the Executive Chef of Bocca di Bacco, a boutique chain of modern Italian restaurants with five locations in New York City. She’s been a judge on the Food Network, Zagat named her one of their ’30 Best Under 30′ in 2013, and her specialty is lighter, fresh Italian cooking.

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RECIPE: Lobster Salad with Cucumber and Avocado

Ingredients:

1 avocado
½ cucumber
1 1-lb lobster
1 teaspoon chopped parsley
1/8 cup extra virgin olive oil
1/8 cup fresh lemon juice
1 minced garlic clove
Dash of freshly ground pepper
2 tablespoon balsamic vinegar

Instructions:

1. Boil Lobster in a large pot for 8 minutes.
2. Remove the Lobster from the boiling water and immediately place it into ice bowl of ice cold water.
3. Remove the Lobster and twist off the tails removing the meat inside.
4. Cut the shell in half and remove the remaining meat.
5. Cut meat into 1\2” chunks, leaving the tails whole.
6. Thinly slice your cucumber leaving the skin on.
7. Peel and de-pit the avocado and cut into half moon slices.
8. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, chopped parsley, minced garlic and ground pepper.
9. Let the dressing sit for 30 minutes and whisk before serving.
10. Reduce balsamic vinegar on high heat for 2-3 minutes, until consistency thickens.
11. Place cucumber slices in circle in the middle of your plate.
12. Add an inner circle of avocado slices and place lobster on top and topping off with the tails on top.
13. Drizzle lemon vinaigrette on top and around.
14. Finish it off with the balsamic reduction drizzled around the edge of the plate.

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