Name: Lobster-stuffed avocado with champagne vinaigrette Recipe
Total time: 40 min
Yield: Serves 4
Ingredients: 1 pound cooked lobster meat cut into 1/2-inch chunks; 1/2 cup mayonnaise; 1/4 cup diced celery; 1/4 cup thinly sliced green onions; 1/4 cup peeled, seeded and diced tomato; 1 tablespoon lemon juice; Salt and fresh pepper to taste; 1 tablespoon finely minced shallots; 1/2 teaspoon finely minced garlic; 1/2 teaspoon fresh chopped thyme; 1/2 cup champagne vinegar; 3/4 cup olive oil; Salt and pepper; 1 large head romaine (about 8 cups chopped); 1/2 cup julienned carrots; 1/2 cup shredded red cabbage; 1/4 cup chives cut into 1-inch pieces; 24 cherry tomatoes, cut in half; 1/2 cup champagne vinaigrette; 2 large Hass avocados, peeled and halved; Lobster salad; 12 endive leaves

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By Susan LaTempa

and Allyson Thurber

July 23, 2003

This all-American lobster salad has a lemony mayonnaise that is like what you’d get if you lived in Maine—only they might not bother with the green onions and tomato. Presented with avocado and champagne vinaigrette on a leafy green salad it feels festive and casual, and actually takes very little work.

Many places that sell live lobsters will also cook them for you.

From the story: The Luxury of Simplicity