¡ Lobster ! Avocado Salad: Ensalada de Bogavante y Aguacate

The same salad as last Thursday but now with real live Canadian lobster (actually, come to think of it, the lobster was dead - - or at least it ended up that way).

I could choose between a local lobster from Galicia (here in Spain), which was gigantic, or a smaller one that came all the way from Canada. I went Canadian because 1) I am one myself and 2) it's only a salad we're making here and I didn't need all that much lobster meat.

The idea is to compare the fake lobster tails that went on Thursday's salad. Presumably the real stuff will be better. The fake was a little bit gummy/floury for my taste.

Apart from taste, the real thing is about 7 times more expensive than the fake lobster - - hopefully worth it.

Avocado Lobster Salad


serves 2
  • mixed greens
  • some rucula [rocket]
  • 1 lobster (tail and claw meat)
  • 1 avocado (sliced longways)
  • avocado vinaigrette
    • 5 T virgin olive oil
    • 1 T red wine vinegar
    • ¼ avocado (the bits left over from slicing the avocado)
    • ¼ t salt


  1. put greens on a plate
  2. distribute rucula around the rim
  3. place lobster tail on top - - sliced thinly, placed judiciously and decoratively
  4. surround, symmetrically, with avocado slices
  5. blend oil, vinegar, avocado bits and salt
    • drizzle over the salad


  1. Using enough salt is really important in the vinaigrette. People tend to under-salt oil and vinegar salad dressings
  2. A stick blender is ideal for making the vinaigrette
  3. The non-tail/claw meat (all the bits left over after you use the big chunks) can be shredded and used in tomorrow's green salad. A little touch of deliciousness to an otherwise mundane dish.
  4. From a 610 gram [11/3#] lobster I got 320 grams [11 oz] of meat

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