Chilled Lobster Salad with Pink Grapefruit, Avocado, and Citrus Dressing
Executive Chef Drew Ellerby
Sweet Atlantic lobster is always a treat. It vies for attention when offset with a touch of tartness and dressed with fresh greens. Local farmers’ markets offer a great selection of greens at this time of year; don’t shy away from adding small doses of edible florals.
3 - 2 lb (1 kg) lobsters, steamed and then chilled
2 pink grapefruit, segmented
3 avocados, halved and pitted
6 cups (1.5 L) organic greens
1/2 bunch coriander, chopped
1/4 bunch fresh chervil, chopped
1/4 bunch frisee lettuce
1/2 cup (125 mL) celery leaves
1/2 bunch chives, finely chopped
Citrus Dressing
1 1/4 cups (310 mL) lemon juice
1/4 cup (60 mL) lime juice
1/4 cup (60 mL) orange juice
1 Tbsp (15 mL) organic sugar
1 Tbsp (15 mL) Dijon mustard
Sea salt and freshly ground pepper to taste
2 cups (500 mL) olive oil
CrèmeFraiche
1 cup (250 mL) whipping (35 percent) cream
2 Tbsp (30 mL) buttermilk
The day before, prepare crème fraiche. Whisk together whipping cream and buttermilk and let stand at room temperature overnight.
Prepare citrus dressing by whisking together lemon, lime, and orange juices, sugar, mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
Shell cooked lobster and slice into 1 in (2.5 cm) pieces.
To assemble the salad, arrange 1/2 lobster, 1/2 sliced avocado, and 4 to 5 pink grapefruit segments on each plate. Season with salt and pepper and drizzle with crème fraiche. Toss greens, coriander, chervil, frisee, and celery leaves with citrus dressing. Top lobster with dressed greens and drizzle more crème fraiche, if desired. Top with chopped chives.
Serves 6.
source: "One", alive #309, July 2008
