Chilled Maine Lobster Recipe

Place the very thinly sliced red onion in a heatproof bowl. In a small bowl whisk together lime juice, orange juice, rice vinegar, sugar and 1/2 tsp salt until sugar dissolves.

Stir in red chili flakes and 1 tsp neutral oil. Pour the citrus-chili liquid over the onions, pressing the slices down so they are submerged. Let sit at room temperature for 20–30 minutes, stirring once or twice. Transfer to refrigerator if holding longer; keep refrigerated until plating.

Place the finely chopped pineapple in a sieve over a bowl and press lightly to remove excess juice (reserve juice for another use).

In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar and olive oil until smooth and emulsified.

Fold in the drained pineapple, poppy seeds, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning with more salt or honey if needed. Chill until ready to use (at least 15 minutes) to let flavors meld.

If lobster is refrigerated, cut the meat into large bite-size pieces (1"–1.5"). Pat dry with paper towel and season lightly with a pinch of fine sea salt and 1/8 tsp black pepper.

Halve, pit and slice the avocados into 1/2" slices. Toss avocado gently with a squeeze of lime to prevent browning if desired.

On chilled plates or a platter, arrange 1 cup mixed greens per serving. Distribute cucumber slices and radish slices evenly.

Nest the lobster pieces and avocado slices on top of the greens, keeping components visible for an attractive composed salad.

Spoon 2 to 3 tablespoons of the pineapple poppyseed dressing over each plated portion of lobster and greens, or toss lightly in a bowl and then plate—reserve a small amount of dressing to drizzle as a finishing accent.

Scatter a tablespoon of the pickled onion citrus chili over each salad for bright acidity and chili heat.

Finish with torn cilantro leaves, a light sprinkle of toasted sesame seeds (if using), and an extra pinch (about 1/8 tsp) of fine sea salt and freshly ground black pepper per plate. Serve immediately with lime wedges on the side.