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Lobster Grapefruit Salad

Quite a few years ago, a friend who is French, served a starter of lobster and pink grapefruit salad with a home-made aioli. She served it atop soft, beautiful Bibb Lettuce. I am not a big fan of mayonaise, but the combination of lobster and grapefruit was enticing.  Last week I decided that I wanted to use lobster and pink grapefruit in a salad.  After a bit of web searching, I discovered that the lobster grapefruit combination is a French classic.  I decided to cobble a version without the aioli binder.

Step one was  procuring either a live lobster or a steamed lobster.  Our local grocery had had a leak in the live lobster tank necessitating a qucik steaming of all tank residents.  They were offering the cooked lobsters at five dollars each...what a deal.

We shredded the lobster, peeled and removed all pith and membrane from pink grapefruit, chopped grapefruit, pushed it with fork in sieve to collect juice and then shredded it....

Halved, peeled and cubed an avocado.

Grapefruit juice equaled 1/4 cup, added 1/4 cup fresh orange juice, 1/3 cup white balsamic vinegar, 1 1/2 cups olive oil, finely diced shallot, salt, pepper, dijon mustard, tige of Lea & Perrins, tige of honey. Let it sit for a while, then emulsified.

I tore up the lettuce, mixed the shredded lobster and grapefruit together. I divided lettuce between 2 salad bowls, topped with lobster/grapefruit mix, sprinkled in avocado and drizzled with dressing. It was delish and My husband, who is nobig fan of salads, raved about it and he is not a big time salad eater. I would make this again and would serve it to guests. I might add a bit more honey. I prefer sweetness in my dressing






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