Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Ever heard of Bitcoin? I encourage you to veiw my 4 minute video about the Bitcoin of Health Care CoinMD. Just load CoinMD.io/StylesMD set up a free 30 day test ride and contact me as needed. I have a Facebook informational page you can request to join for all my mist updates.

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Lobster, Avocado and Grapefruit Cocktail

Share
avatar
Lobo
Moderator
Moderator

Posts : 26963
Thanked : 1437
Join date : 2013-01-12

Lobster, Avocado and Grapefruit Cocktail

Post by Lobo on Thu 28 Jan 2016, 11:08 pm


Lobster, Avocado and Grapefruit Cocktail

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Sweet lobster meat needs little to enhance its unique taste. Here, bracing grapefruit and nutty, rich avocado set it off nicely. A simple dressing of fresh lemon, fruity olive oil and oniony chives helps the ingredients shine without masking their individual attributes.






  • 264

Ingredients:


  • 1/4 lb. freshly cooked lobster meat 
  • 1 Haas avocado 
  • 1 large red grapefruit, preferably Texas 
  • 1 Tbs. mild extra-virgin olive oil 
  • 1 tsp. fresh lemon juice 
  • 1 Tbs. minced fresh chives 
  • Sea salt, to taste 

Directions:

Cut or tear the lobster into small bite-sized pieces. Halve, pit and peel the avocado, and then cut into small bite-sized chunks.

Cut a thin slice off the blossom and stem end of the grapefruit to reveal the flesh. Stand the grapefruit upright and cut off the peel and pith in thick strips, cutting from top to bottom and following the curve of the fruit. Holding the grapefruit over a bowl, cut along both sides of each section to free it from the membrane, allowing the sections to drop into the bowl. Cut each section in half, if desired.

In a small bowl, whisk together the olive oil, lemon juice and chives to make a dressing. Season with salt.

Add the lobster and avocado to the bowl with the grapefruit. Drizzle with the dressing and toss to coat evenly. Divide evenly among 4 small cocktail glasses. Serve right away. Serves 4.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Sat 20 Jan 2018, 10:23 pm