Lobster, Cucumber, Avocado and Tomato Salad with Black Pepper Dressing

Recipe Date:
July 16, 2015
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Sweet, succulent lobster pairs deliciously with the long and complex Westerly Chardonnay’s clean citrusy finish.
Ingredients
  • Ingredients for the Salad:
  • 1 Persian cucumber
  • Salt
  • 2 ripe tomatoes, red and orange
  • 1/2 lemon
  • 1 1/2 cups cooked lobster meat
  • Black Pepper Dressing (see below)
  • 1/2 tsp minced fresh dill
  • greens for garnish
  • Ingredients for the Black Pepper Dressing (makes more than needed for this recipe):
  • 1 1/4 cups mayonnaise
  • 1/4 cup champagne vinegar
  • 1 tsp salt
  • several turns of freshly ground black pepper
Directions

Slice the cucumber thinly with mandoline or sharp knife. Sprinkle lightly with salt and place in a colander to drain. De-seed the tomatoes, chop, sprinkle lightly with salt and put into a separate colander to drain. Chop the lobster into small cubes. Mince the dill and add it to the lobster. Make the dressing by combining in a small bowl, then stir in enough to the lobster to lightly dress it to your taste–about 1-2 tablespoons.

Cut the avocado in half and remove the pit. Score both sides of the avocado meat in a criss-cross pattern to make cubes. Turn into a small bowl and squeeze the lemon over it. Stir gently.

Put a large ring mold on your serving plate and layer the tomato and avocado, topping with overlapping cucumber slices. Press gently on the top to set the vegetables into the mold. Put a smaller ring mold onto a bench scraper or other flat utensil and press the lobster mixture into it. Slide the filled ring mold off the bench scraper onto the cucumber and remove both ring molds. Garnish with greens and serve with the 2013 Westerly Chardonnay.

–recipe and photo courtesy Tama Takahashi