- 1
- 2
- next
- | single page
Lobster Stuffed Avocado with Romaine salad and Champagne vinagrette. (Ricardo DeAratanha / LAT) |
-
Avocados: How to choose, store and prepare
-
Tried and True: Browse over a thousand recipes from the L.A. Times test kitchen
-
Market fresh: Cooking through the seasons
-
-
134 recipes for your favorite restaurant dishes
-
127 wine picks by restaurant critic S. Irene Virbila
- Salt
- Foods and Beverages
- Salads
-
See more topics »
Total time: 40 minutes
Servings: 4
Note: From the Lobster's Allyson Thurber
Lobster salad
1 pound cooked lobster meat cut into 1/2-inch chunks
1/2 cup mayonnaise
1/4 cup diced celery
1/4 cup thinly sliced green onions
1/4 cup peeled, seeded and diced tomato
1 tablespoon lemon juice
Salt and fresh pepper to taste
1. Combine all the ingredients. Chill.
Champagne vinaigrette
1 tablespoon finely minced shallots
1/2teaspoon finely minced garlic
1/2 teaspoon fresh chopped thyme
1/2 cup champagne vinegar
3/4 cup olive oil
Salt and pepper
Servings: 4
Note: From the Lobster's Allyson Thurber
Lobster salad
1 pound cooked lobster meat cut into 1/2-inch chunks
1/2 cup mayonnaise
1/4 cup diced celery
1/4 cup thinly sliced green onions
1/4 cup peeled, seeded and diced tomato
1 tablespoon lemon juice
Salt and fresh pepper to taste
1. Combine all the ingredients. Chill.
Champagne vinaigrette
1 tablespoon finely minced shallots
1/2teaspoon finely minced garlic
1/2 teaspoon fresh chopped thyme
1/2 cup champagne vinegar
3/4 cup olive oil
Salt and pepper
