Ingredients
- 1 (1 1/4- to 1 1/2-lb) live lobster
- 2 teaspoons finely chopped shallot
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon table salt
- 2 tablespoons extra-virgin olive oil
- 1 pink or ruby-red grapefruit
- 1 firm-ripe California avocado
- 1 oz baby arugula (2 cups)
- Coarse sea salt to taste (optional)
Description
If You Don’t Want To Cook A Live Lobster For This Recipe, Buy 2/3 Pound Cooked Lobster Meat From Your Seafood Shop.
Gourmet Magazine
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