Florida Lobster Salad with Avocado, Papaya, and Jade Dressing

Name: Florida Lobster Salad with Avocado, Papaya, and Jade Dressing
Yield: serves 4 as a main dish or 6 as a starter
Ingredients: Two 3/4-pound spiny lobster tails, preferably fresh; Kosher salt and freshly ground black pepper; 1 shallot, halved; 1 teaspoon Old Bay seasoning; 1 bay leaf; 2 bunches watercress, stems trimmed; 1 cup 1/2-inch diced ripe avocado (see Note, page 52); 1 cup papaya chunks; 1/4 cup Jade Dressing (recipe follows); 1/4 cup pickled red onions (page 235), drained; 1/4 cup macadamia nuts, toasted (see Note, page 54) and coarsely chopped; 1 large egg yolk (see Note); 1/4 cup rice vinegar; 1/2 cup canola oil; 1/4 cup fresh mint leaves; 1/4 cup fresh basil leaves; 1/4 cup fresh cilantro leaves; 1/2 shallot, coarsely chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

December 9, 2011

This mix of lobster, avocado, and papaya is a luxurious alternative to your everyday salad. It’s sweet and creamy, perfect in the summer on a hot day. With the exception of cutting the avocado, all of the ingredients for the salad can be prepared ahead of time. Then, assembling the salad becomes a quickie. Leftover jade dressing will keep covered in the refrigerator for up to two days and is fantastic with grilled lamb chops.

Recipe notes

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