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When I saw my friend Amy post this recipe on Facebook, my jaw almost dropped to the ground. It sounded like the most wonderful salad I had ever heard of! And guess what -- it tastes even better than it sounds!
2 lobster tails, boiled (shrimp would also be good in this recipe)
cilantro (I used about 1/2 c.)
1 grapefruit, cut into segments
2 avocados, diced
4 slices of bacon, cooked and cut into small pieces
1 apple, sliced (this isn't in the original recipe, but I added it the second time I made this salad and it was a delicious addition!)
mixed greens
Remove lobster shell and cut the meat into chunks. Toss together with remaining ingredients. Drizzle with this dressing:
1/2 lime, juiced
1 lemon, juiced
1 1/2 tsp. Dijon mustard
1 garlic clove, minced
1 shallot, finely chopped
1/4 c. olive oil
1/4 c. mayonnaise
salt & pepper, to taste
I made this for supper one night, 
and then made it again the next day for lunch to use up the excess dressing. 
That's when I added the apple (and left out the lobster, since I don't have an abundance of lobster tails in my freezer), and it was so good I ate two bowls of it! I can hardly wait to make this salad again.
and then made it again the next day for lunch to use up the excess dressing. That's when I added the apple (and left out the lobster, since I don't have an abundance of lobster tails in my freezer), and it was so good I ate two bowls of it! I can hardly wait to make this salad again.
1 comment:
Yum, yum, yum. I made it with leftover chicken last week (since I also do not have an abudance of lobster here) and it was awesome.
Mike's only complaint was that it needs more bacon, but he would say that no matter how much bacon I put in . . .
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