Lobster Salad Recipe

Prepare lettuce

Separate butter lettuce into whole leaves, rinse under cold water, spin dry in a salad spinner or pat dry with towels. Chill in refrigerator until ready to plate.

Prepare avocado

Cut the avocado in half lengthwise, remove the pit, and score flesh into 1/2-inch slices while still in the skin. Scoop slices out with a spoon and keep on a plate with a squeeze of lemon to prevent browning. Reserve remaining lemon for dressing and finishing.

Chives

Trim and finely chiffonade chives. Reserve for garnish.

Cook lobster tails (if using live or raw)

If lobster tails are raw, bring a large pot of salted water to a boil. Add lobster tails and simmer for 5–6 minutes until shells are bright red and meat is opaque. Alternatively, steam for 6–7 minutes. Remove tails and cool slightly. If you have pre-cooked lobster, proceed to the next step.

Remove meat

When cool enough to handle, split the top of each lobster tail shell lengthwise with kitchen shears, then gently lift meat out in one piece. Rinse briefly, pat dry, and cut into 1-inch chunks or slices.

Finish lobster

Heat 2 tablespoons unsalted butter in a skillet over medium-high heat until foaming. Add lobster pieces, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté 1–2 minutes just to glaze and warm the meat — do not overcook. Remove from heat and set aside to cool slightly.

Make vinaigrette

In a small bowl or jar combine 2 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1 tablespoon finely minced shallot, 1/2 teaspoon honey, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk (or shake in a jar) vigorously until emulsified. Taste and adjust seasoning or acidity with a squeeze of lemon (about 1–2 teaspoons) if desired.

Dress lettuce

In a large bowl, lightly toss the butter lettuce leaves with about half of the vinaigrette (use more or less to taste) until coated but not soggy.

Plate

Arrange dressed butter lettuce on two plates. Fan avocado slices over the leaves. Distribute warm lobster pieces evenly between plates on top of the avocado and lettuce.

Finish & serve

Drizzle remaining vinaigrette sparingly over the lobster and avocado. Squeeze a little fresh lemon juice over each portion for brightness. Sprinkle chiffonaded chives over the top and finish with a small pinch of flaky sea salt and a grind of black pepper. Serve immediately.