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Chef Recipe: Lobster Avocado Salad

September 1, 2016 | Main Entree


This recipe is from our Celebrity Chef Barret Beyer, most notably of Hell’s Kitchen. It’s a light and refreshing twist on this decadent item, and most importantly, it’s pretty easy! Enjoy!


1 – cup Spinach

1/4 cup – Red Pepper (Small Dice)

1/4  cup – Fresh Baby Corn (Small Dice)

1/4 cup – Red Onion (Small Dice)

8 oz – Cold Water Lobster Tail (Med Dice)

1 – Avocado (Med Dice)

1 – Lime

Salt & Pepper to taste


In a medium pot, poach the lobster tail in warm water for 9 minutes. Then shock it in ice water to cool down.

Remove lobster from shell and cut into medium size chunks. Toss with avocado and 1/2 fresh squeezed lime.

Get a medium sauté pan on medium heat and add 1 oz oil. Toss red pepper, baby corn and red onion for about 1 minute and remove from pan. Toss spinach in warm pan for 20 seconds to wilt and then plate. Place corn pepper mixture on top of spinach and top with Lobster Avocado. Drizzle with you favorite dressing and serve.



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