In a large pot of boiling water, cook the lobsters until they turn bright red, about 13 minutes. Drain and let cool. Twist off the tails and claws. Crack the claws and remove the meat; cut into large pieces. Using kitchen scissors, slit the tail shells lengthwise up the center and remove the tail meat. Remove the black intestinal tract and discard. Cut the tail meat into 1-inch medallions. Cover and refrigerate the lobster meat.
In a large bowl, combine the vinegar with the soy sauce, ginger and sugar. Whisk in the oil until emulsified, then season with salt and pepper. Add the watercress and lobster and toss gently, then add the avocado and toss just until dressed. Serve chilled.
The lobster meat can be refrigerated overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4|
|Calories from Fat: 188 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 319.2mg||98 %|
|Sodium 1011.4mg||35 %|
|Potassium 1190.7mg||31 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 2.8g|
|Protein 64.3g||92 %|
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: 479
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.