Lobster-Stuffed Avocado With Champagne Vinaigrette

Recipe Ingredients

		Lobster Salad
1 lb	454g / 16oz	Cooked lobster meat - cut 1/2" chunks
1/2 cup	118ml	Mayonnaise
1/4 cup	27g / 1oz	Diced celery
1/4 cup	15g / 0.5oz	Thinly-sliced green onions
1/4 cup	15g / 0.5oz	Peeled seeded diced tomato
1 tablespoon	15ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Champagne Vinaigrette
1 tablespoon	15ml	Finely-minced shallots
1/2 teaspoon	2.5ml	Finely-minced garlic
1/2 teaspoon	2.5ml	Fresh chopped thyme
1/2 cup	118ml	Champagne vinegar
3/4 cup	177ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
1		Romaine lettuce head - 8 cups chopped (large)
1/2 cup	55g / 1.9oz	Julienne carrots
1/2 cup	118ml	Shredded red cabbage
1/4 cup	59ml	Chives - cut 1" pieces
24		Cherry tomatoes - cut in half
1/2 cup	118ml	Champagne Vinaigrette - (listed above)
2 cups	474ml	Hass avocados - peeled, halved (large)
		Lobster Salad - (listed above)
12		Endive leaves

Recipe Instructions

For the Lobster Salad: Combine all the ingredients. Chill.

For Champagne Vinaigrette: Combine the shallots, garlic, thyme and vinegar. Slowly whisk in the oil, salt and pepper.

For Assembly: Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss. Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.

This recipe yields 4 servings.

Each serving: 880 calories; 28 grams protein; 21 grams carbohydrates; 9 grams fiber; 79 grams fat; 11 grams saturated fat; 98 mg. cholesterol; 625 mg. sodium.

Source:
The Los Angeles Times, 07-23-2003

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