Lobster salad with grapefruit and avocado
Description
A simple dish to prepare. 1. Fill a large bowl with ice and water, and set aside. In a large pot, bring 5 cm of water to a boil. Cook the lobsters for 10 minutes, then transfer them to the ice bath to cool. Remove the lobster meat and cut into small pieces. Chill in the refrigerator. 2. Peel the grapefruit and separate into segments. Squeeze 1/2 cup of juice into a bowl. 3. Place onion, mustard, vinegar, grapefruit juice, and basil in a bowl; season with salt and pepper. Mix well. Gradually whisk in olive oil and adjust seasoning to taste. 4. Slice the avocado. Add a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and palm hearts. 5. Line serving bowls with salad leaves. Chop the remaining leaves and add them to the lobster mixture. Pour the onion dressing over the mixture and toss gently. Spoon the mixture over the salad leaves, garnish with basil, and serve immediately, chilled.