Lobster Salad Recipe

Prepare lettuce

Wash the butter lettuce leaves thoroughly in cold water, spin or pat dry, then tear or halve into bite-size pieces. Place in a large chilled bowl and set aside.

Prepare avocado and lemon

Halve and pit the avocado. Slice one half into 1/4-inch slices and dice the other half into 1/2-inch cubes for mixing with the lobster. Squeeze the juice of half the lemon over the sliced and diced avocado immediately to prevent browning; reserve the remaining half for finishing and the vinaigrette.

Chives

Snip most of the chives finely and reserve 1 tablespoon for garnish. Keep the reserved garnish aside.

If your lobster is cold from the fridge, bring it to room temperature for 10 minutes. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter until foaming. Add the lobster pieces and warm them, gently tossing for 1 to 2 minutes — you want them heated through but not overcooked. Season with 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper. Remove from heat and allow to cool slightly (about 2 minutes). Fold in the diced avocado with the lobster so the avocado warms slightly but keeps shape.

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, 1 tablespoon fresh lemon juice, 1 teaspoon coarse salt, and 1 teaspoon freshly ground black pepper. Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning — add more lemon juice or a pinch of salt if desired.

Dress the lettuce: drizzle about half of the vinaigrette (about 2 tablespoons) over the prepared butter lettuce and toss gently to coat. Aim for a light, even coating so the leaves remain tender.

Plate the salad: arrange the dressed lettuce on individual plates or a serving platter. Nestle the warmed lobster-and-avocado mixture over the lettuce in the center or distribute in small piles across the plates.

Finish and garnish: lightly drizzle the remaining vinaigrette over the lobster, add 1 teaspoon extra-virgin olive oil as a finishing sheen, and sprinkle the reserved snipped chives and 1 teaspoon lemon zest over the top. If desired, squeeze the remaining lemon half over the lobster for extra brightness.

Serve immediately: serve the salad right away while lobster is still slightly warm and lettuce is crisp.