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Recipe  •  27 May 2025

 

Lobster Avocado Salad

This recipe is a celebration of summer.

Juicy heirloom tomatoes, plump chunks of lobster meat, creamy avocado, tender microgreens, and a simple herb dressing to bring it all together. It pairs perfectly with a hot sunny day (or pretending it’s a hot sunny day) and good company.

SERVES: 4

INGREDIENTS

For the Herb Dressing:

  • ⅔ cup mayo
  • ¼ cup loosely packed fresh basil leaves
  • 2 tablespoons roughly chopped fresh tarragon
  • 2 tablespoons roughly chopped fresh chives
  • ½ small shallot, roughly chopped
  • ½ lemon, zested and juiced (1 to 2 tablespoons)
  • ¼ teaspoon kosher salt

For the Salad:

  • 4 medium heirloom tomatoes, sliced ¼-inch thick
  • 1 medium-large avocado, peeled, pitted, and sliced
  • 1 lemon, halved
  • 2 heads Bibb or Little gem lettuce, leaves separated
  • 1 head frisée lettuce or bunch of watercress, leaves separated
  • ½ cup loosely packed fresh basil leaves, torn into 1-inch pieces
  • ¼ cup loosely packed fresh tarragon leaves
  • ¼ cup finely chopped fresh chives
  • 1 pound cooked lobster meat from about 2 lobsters, cut in bite-size chunks
  • Extra-virgin olive oil, for drizzling
  • Flaky salt

 

METHOD


PREP THE DRESSING:
Using a blender or immersion blender, process the mayo, basil, tarragon, chives, shallot, lemon zest, 1 tablespoon of lemon juice, and salt until smooth. Taste and adjust the seasoning, adding more salt and/or lemon juice as needed.

PREP THE VEG:
Season both sides of the tomato slices with flaky salt and set aside.
Season the avocado slices with a pinch of flaky salt and a squeeze of lemon juice. Set aside.
In a large bowl, combine the Bibb lettuce, frisée, basil, and tarragon. Add a few tablespoons of dressing plus a few pinches of flaky salt and toss to coat.

ASSEMBLE AND SERVE: Arrange a layer of tomatoes and avocado over a serving platter or individual plates and drizzle them with extra-virgin olive oil, then begin to build the salad. Top the tomatoes with a pile of the lettuce mixture, layer in some of the lobster, more of the tomatoes and avocado, more lettuce, and more lobster. Finish with a sprinkle of chives, freshly grated lemon zest, and another drizzle of olive oil.

 

Credit line: The Wishbone Kitchen by Meredith Hayden. Photography by Emma Fishman.

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The Wishbone Kitchen
Recipes and menus from a professional chef, recipe developer and creator of TikTok sensation Wishbone Kitchen, for fans of Alison Roman and Molly Baz.
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