Lobster and Avocado Salad #CookoutWeek - a simple and fresh summertime meal

Today I am sharing this delicious Lobster and Avocado Salad for #CookoutWeek. This a beautiful meal that is simple and fresh and perfect for a summertime picnic or cookout!

Get those grills fired up… because it’s #CookoutWeek 2017!

I am having a blast trying new products and grilling up some tasty recipes this week!

#CookoutWeek features 40 food bloggers bringing you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout.

Please scroll down to see all the #CookoutWeek recipes shared today.

Today’s featured product, Lobster Oil, is from The French Farm.
www.thefrenchfarm.com

Print Recipe

Lobster and Avocado Salad

Makes 4 servings

Ingredients

2 large 1.5lb steamed Maine lobsters {or 3 small} cooled
2 large Hass avocados
1/2 tsp Lobster oil {or more to taste}
1 tbsp chives. finely diced
butter lettuce for plating
juice from one lemon
salt/pepper to taste

Instructions

Crack open the cooled steamed lobsters and remove meat from the tails and claws. Discard the shells {or save to make stock}.
Chop up the lobster meat into large chunks.
Peel and dice the avocados.
Add the lobster and avocados to a medium bowl and squeeze lemon juice on top.
Toss to coat.
Add Lobster Oil, chives, and salt and pepper and gently mix.
Place butter lettuce on a plate and scoop the Lobster and Avocado Salad on top.
Serve immediately and enjoy!

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

I am loving this Lobster Oil from the French Farm.

At first I thought it would be too strong or fishy but it actually has a very rich flavor that is perfect for dressings, sauces, and soups.

You can steam your own or have your lobsters steamed at the store.

Then it’s time to crack them open and remove all the meat from the tail and claws.

Discard the shells.

Chop up the lobster into large chunks.

Now peel and dice the avocados.

How delicious does this look already?!

Add the lobster and avocados to a medium bowl.

Squeeze lemon juice on top and toss to coat.

Add salt and black pepper to taste.

Then diced chives.

And finally Lobster Oil.

Gently mix.

Place butter lettuce on a plate and scoop the Lobster and Avocado Salad on top.

Serve immediately and enjoy!

I received these delicious products from The French Farm. I cannot wait to make a Floral inspired Cheese Tray using their L’Epicurien Flower Confit Set!