Lobster-stuffed avocado with champagne vinaigrette
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This all-American lobster salad has a lemony mayonnaise that is like what you’d get if you lived in Maine—only they might not bother with the green onions and tomato. Presented with avocado and champagne vinaigrette on a leafy green salad it feels festive and casual, and actually takes very little work.
Many places that sell live lobsters will also cook them for you.
From the story: The Luxury of Simplicity
Lobster salad
Combine lobster meat, mayonnaise, diced celery, green onions, tomato, lemon juice and salt and pepper to taste. Chill.
Champagne vinaigrette
Combine the shallots, garlic, thyme and vinegar.
Slowly whisk in the oil, salt and pepper.
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.
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