Grilled Lobster Salad with Avocado and Papaya |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fragrant smoke from the mesquite wood chips makes a fine counterpoint to the sweetness of the lobster in this salad. Finish the meal with lemon ice drizzled with tequila, and pass a plateful of sugar cookies. Ingredients:
4 1 3/4-pound live lobsters |
9 tablespoons olive oil |
1/2 cup orange juice |
3 tablespoons fresh lime juice |
1 tablespoon minced seeded jalapeño chili |
1 tablespoon finely grated lime peel |
1 1/2 teaspoons finely grated orange peel |
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces |
4 medium tomatoes, seeded, cut into 1/2-inch pieces |
1 large papaya, peeled, seeded, cut into 1/2-inch pieces |
10 cups mixed baby greens |
Directions:
1. Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
2. Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
3. Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
4. Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
5. Toss greens in another large bowl with enough remaining dressing to coat.
6. Divide greens among plates. Spoon lobster mixture atop greens and serve.
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