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Lobster Salad with California Avocado Brulee

Lobster Salad with California Avocado Brulee
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 12

1 tsp. Dijon mustard
3 Fresh California Avocados, sliced into 16ths.*
1 tsp. Fresh thyme
2 tsp. Lemon zest, chopped
1/4 cup Meyer lemon juice, fresh
As needed Meyer Lemon Orange Blossom Honey Vinaigrette
1 cup Meyer Lemon Orange Blossom Honey Vinaigrette (recipe follows)
12 cups Mixed greens
1 cup Olive oil
1/4 cup Orange blossom honey
As needed Salt and pepper to taste
24 slices Meyer lemon for garnish
2 Tbsp. Turbinado sugar
1/4 cup White wine vinegar
6 Whole lobsters 1 ½ lbs. each, poached, cleaned, chilled, removed from the shell

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Meyer Lemon Orange Blossom Honey Vinaigrette:

  1. In a small mixing bowl, whisk together Meyer lemon juice, vinegar, Dijon mustard and honey.
  2. Slowly whisk in olive oil.
  3. Add fresh thyme plus salt and pepper to taste. Refrigerate and let rest at least one hour before use.


  1. Keep the lobster claw intact, and chop the rest of the lobster meat into large chunks.
  2. Toss the lobster with half of the dressing.
  3. Toss the greens with the other half of the dressing.
  4. Fan ¼ each sliced Fresh California Avocado on the platter, sprinkle with sugar and torch the sugar until golden brown.
  5. Mound the greens behind the avocado and top with the chopped lobster (1 cup of greens and 1 ½ oz. of chopped lobster per serving).
  6. Place one whole lobster claw next to the Fresh California Avocado. Garnish with sliced Meyer lemon.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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