Avocado and Lobster Salad6 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“This is a cold salad that may be served as a main entree.” - by Juanita
Original recipe yields 2 servings
- Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Amount Per Serving (2 total)
- 357 cal
- 23.7 g
- 10.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Loved this not only for its taste, but also for its beauty and simplicity. Rather than tossing all the ingredients together, I eliminated the iceberg lettuce from the mix and plated the salad on large..." See more, beautiful butter lettuce leaves. Once my lobster was cooked, shelled and chopped I realized I wouldn't have enough so I quickly boiled some frozen shrimp to compensate and it was a wonderful combination. I liked the warm lobster against the cool tomato and creamy avocado, and the seafood seasoning blended with the butter proved to be a nice change from a typical salad dressing. This, served with "Cream of Tomato Soup with Pesto," made for a delicious, healthy, and light but satisfying meal. On a side note, I didn't use the feta because hubs doesn't like it, and I had intended to substitute some crumbled bacon instead. It's only as I write this review that I realize I forgot the bacon and I know that would have been awesome good! Oh well, next time..."
"Excellent salad but a bit too salty so I would put less seasoning unless I just put in the wrong one but I used old bay seasoning......" See more"
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