Try this Lobster Salad recipe, or contribute your own.
Suggest a better descriptionStir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
Halve avocado lengthwise, discarding pit. Cut avocado halves lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.
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Serving Size: 1 Serving (883g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 656 | ||
Calories from Fat: 502 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.8g | 74 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 38.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.9mg | 1 % | |
Potassium 1549.8mg | 41 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 26.6g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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