Lobster Avocado Salad From The Wishbone Kitchen Cookbook

This recipe celebrates summer. Delicious heirloom tomatoes, substantial pieces of lobster meat, velvety avocado, delicate microgreens, and a basic herb vinaigrette to unify the components.

Image: Emma Fishman

Serves 4

Ingredients:

For the herb dressing

• 2⁄3 cup mayo 

• 1⁄4 cup loosely packed fresh basil leaves 

• 2 tablespoons roughly chopped fresh tarragon 

• 2 tablespoons roughly chopped fresh chives 

• 1⁄2 small shallot, roughly chopped 

• 1⁄2 lemon, zested and juiced (1 to 2 tablespoons) 

• 1/4 teaspoon kosher salt 

For the salad

• 4 medium heirloom tomatoes, sliced 1⁄4 inch thick 

• 1 medium-large avocado, peeled, pitted, and sliced 

• 1 lemon, halved 

• 2 heads Bibb or Little Gem lettuce, leaves separated 

• 1 head frisée lettuce or bunch  of watercress, leaves separated 

• 1⁄2 cup loosely packed fresh basil leaves, torn into 1-inch  pieces 

• 1⁄4 cup loosely packed fresh tarragon leaves 

• 1⁄4 cup finely chopped fresh chives 

• 1 pound cooked lobster meat from about 2 lobsters (page 62), cut in bite-size chunks

• Extra-virgin olive oil, for drizzling 

• Flaky salt 

Method:

1. Prep the dressing: Using a blender or immersion blender, process the  mayo, basil, tarragon, chives, shallot, lemon zest, 1 tablespoon of lemon juice,  and salt until smooth. Taste and adjust the seasoning, adding more salt and/ or lemon juice as needed. 

2. Prep the veg: Season both sides of the tomato slices with flaky salt and set aside. Season the avocado slices with a pinch of flaky salt and a squeeze of lemon  juice. Set aside. In a large bowl, combine the Bibb lettuce, frisée, basil, and tarragon. Add a few tablespoons of dressing plus a few pinches of flaky salt and toss to coat. 

3. Assemble and serve: Arrange a layer of tomatoes and avocado over a  serving platter or individual plates and drizzle them with extra-virgin olive oil, then begin to build the salad. Top the tomatoes with a pile of the lettuce mixture, layer in some of the lobster, more of the tomatoes and avocado, more lettuce, and more lobster. Finish with a sprinkle of chives, freshly grated lemon zest, and another drizzle of olive oil.