Lobster Salad With Avocado And Sorrel

This vibrant lobster salad combines the sweetness of fresh lobster meat with the creamy richness of ripe avocados. The dish is dressed in a bright, herbaceous sorrel vinaigrette that adds a tangy, lemony kick, balancing the heavier flavors of the seafood and avocado. Julienned mint and fresh sorrel leaves provide a delicate crunch and aromatic freshness, making every bite light yet satisfying. Perfect for warm summer dinners, brunch gatherings, or as an elegant appetizer for entertaining, this recipe highlights high-quality ingredients without overwhelming them. It comes together quickly, relying on the natural flavors of the produce and seafood for a clean, sophisticated taste profile.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 551

Dietary: Vegan

Description

This vibrant lobster salad combines the sweetness of fresh lobster meat with the creamy richness of ripe avocados. The dish is dressed in a bright, herbaceous sorrel vinaigrette that adds a tangy, lemony kick, balancing the heavier flavors of the seafood and avocado. Julienned mint and fresh sorrel leaves provide a delicate crunch and aromatic freshness, making every bite light yet satisfying. Perfect for warm summer dinners, brunch gatherings, or as an elegant appetizer for entertaining, this recipe highlights high-quality ingredients without overwhelming them. It comes together quickly, relying on the natural flavors of the produce and seafood for a clean, sophisticated taste profile.

Directions

1
Bring a large pot of salted water to a boil for the lobster.
2
Cook the lobster until the shells turn bright red and the meat is opaque, about 8-10 minutes depending on size.
3
Remove lobster from water and let cool slightly, then extract the meat from the claws and body.
4
Chop the lobster meat into bite-sized chunks.
5
In a large bowl, combine the diced avocados, concasse tomato, sliced red onion, minced garlic, and minced chilies.
6
Add the chopped lobster meat to the bowl with the vegetables.
7
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and cumin to create the dressing.
8
Pour the dressing over the lobster and vegetable mixture.
9
Gently toss everything together to coat evenly without mashing the avocado.
10
Fold in the julienned sorrel and mint leaves just before serving to maintain their texture and color.
11
Season with additional salt and pepper to taste if needed.
12
Serve immediately on chilled plates.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 551kcal

% Daily Value *
Total Fat 21.6g34%
Saturated Fat 3.2g16%
Sodium 27.7mg2%
Total Carbohydrate 106.6g36%
Dietary Fiber 38.8g156%
Sugars 7.7g
Protein 14.6g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lobster-salad-with-avocado-and-sorrel/