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Lobster-stuffed avocado with champagne vinaigrette

Lobster-stuffed avocado with champagne vinaigrette
Ricardo DeAratanha / Los Angeles Times

As much as we love lobster, it's one of those ingredients that tends to intimidate the cook. It's messy, after all, and expensive. And when you start with the live animal, it's just plain scary. But that's a shame, especially ... Read more

Total time: 40 minutes | Serves 4

Lobster salad

  • 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

Step 1Combine lobster meat, mayonnaise, diced celery, green onions, tomato, lemon juice and salt and pepper to taste. Chill.

Champagne vinaigrette

  • 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

Step 1Combine the shallots, garlic, thyme and vinegar.

Step 2Slowly whisk in the 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

Step 1Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss.

Step 2Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.

Note: From the Lobster's Allyson Thurber.


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