Name: Creamy Lobster Avocado Salad
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: US
Ingredients: 1 (2-pound) live lobster; 3 tablespoons white wine vinegar; 3 tablespoons canola oil; 1/2 teaspoon soy sauce; 1/4 teaspoon grated fresh ginger; 1 pinch white sugar; Salt and freshly ground black pepper, to taste; 1 ripe avocado, cut into 1/2-inch chunks

Seafood Salad

Lobster Avocado Salad

Sep 13, 2025
by Ada Altenwerth
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

25 mins
TOTAL TIME

55 mins
SERVING

4 People
VIEWS

0

Indulge in the luxurious simplicity of this chilled Lobster Avocado Salad, a symphony of sweet lobster meat and creamy avocado, lightly kissed with a vibrant ginger-soy vinaigrette. Perfect as a light lunch, a sophisticated appetizer, or a decadent side dish.

Ingridients

Adjust Servings

1 (2-pound) live lobster

3 tablespoons white wine vinegar

3 tablespoons canola oil

1/2 teaspoon soy sauce

1/4 teaspoon grated fresh ginger

1 pinch white sugar

Salt and freshly ground black pepper, to taste

1 ripe avocado, cut into 1/2-inch chunks

Nutrition

Carbohydrate

7 g
Cholesterol

127 mg
Fiber

3 g
Protein

37 g
Saturated Fat

2 g
Sodium

753 mg
Sugar

1 g
Fat

19 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

35 mins

Prepare the Lobster: Fill a large pot with about 2 inches of water and bring to a rolling boil. (5 minutes)

02

Step

5 mins

Steam the Lobster: Carefully place the lobster into the pot, cover tightly, and steam until the shell turns bright red and the meat is cooked through. This usually takes about 18-20 minutes, depending on the size of the lobster.

03

Step

5 mins

Cool the Lobster: Immediately remove the lobster from the pot and rinse under cold water to stop the cooking process. (2 minutes)

04

Step

0 mins

Extract the Meat: Once the lobster is cool enough to handle, extract the meat from the tail, claws, and knuckles. Cut the lobster meat into bite-sized pieces. (15 minutes)

05

Step

Chill the Lobster: Place the lobster meat in a covered container and chill in the refrigerator for at least 15 minutes to allow it to firm up. (15 minutes)

06

Step

Prepare the Vinaigrette: In a small bowl, whisk together the white wine vinegar, canola oil, soy sauce, grated ginger, sugar, salt, and pepper until well combined. (3 minutes)

07

Step

Assemble the Salad: In a medium bowl, gently combine the chilled lobster meat and avocado chunks. (2 minutes)

08

Step

Dress the Salad: Pour the vinaigrette over the lobster and avocado, and gently toss to coat. Be careful not to overmix, as the avocado can become mushy. (1 minutes)

09

Step

Serve: Serve the Lobster Avocado Salad immediately or chill for later. Garnish with fresh herbs, such as chives or cilantro, if desired.

For the best flavor, use high-quality, ripe avocados.
If you're not comfortable cooking a live lobster, you can purchase pre-cooked lobster meat from your local fishmonger.
Adjust the amount of soy sauce and sugar in the vinaigrette to suit your taste.
For a richer flavor, use toasted sesame oil instead of canola oil.
This salad is best served chilled.

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Ada Altenwerth

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.