Lobster and Avocado Salad

Lobster and Avocado Salad
Recipe Date:
March 16, 2022
Serving Size:
Cook Time:
Imperial (US)
  • two 2 lb live lobsters
  • salt to taste, if desired
  • 1 lb romaine lettuce
  • 1 cup finely chopped green onions or scallions
  • 2 firm, ripe, unblemished avocados, about 3/4 pound each
  • juice of 1/2 lemon
  • 2 tbsps finely chopped fresh basil
  • 1 tbsp dijon mustard
  • 1/4 cup white-wine vinegar
  • 2 tbsps finely chopped shallots
  • salt & pepper to taste, if desired
  • 1 hard-cooked egg, finely chopped
  • 1/2 cup cup peanut, vegetable or corn oil
  • 1/2 cup olive oil

Tasting notes: We love the richness of lobster and avocado contrasting with the bright acidity of the Rosé.

Serena's tips: Feel free to subsitute pre-cooked lobster instead of cooking it yourself to save time or just because you don't want to cook a live lobster.


  • Website link
  • Website address: https://cooking.nytimes.com/recipes/2293-lobster-and-avocado-salad

Recipe courtesy of Craig Claiborne and Pierre Franey for the New York Times. Photo courtesy of Tony Cenicola/The New York Times.