This mix of lobster, avocado, and papaya is a luxurious alternative to your everyday salad. It’s sweet and creamy, perfect in the summer on a hot day. With the exception of cutting the avocado, all of the ingredients for the salad can be prepared ahead of time. Then, assembling the salad becomes a quickie. Leftover jade dressing will keep covered in the refrigerator for up to two days and is fantastic with grilled lamb chops.

　　

Ingredients

serves 4 as a main dish or 6 as a starter

　　Two 3/4-pound spiny lobster tails, preferably fresh

　　Kosher salt and freshly ground black pepper

　　1 shallot, halved

　　1 teaspoon Old Bay seasoning

　　1 bay leaf

　　2 bunches watercress, stems trimmed

　　1 cup 1/2-inch diced ripe avocado (see Note, page 52)

　　1 cup papaya chunks

　　1/4 cup Jade Dressing (recipe follows)

　　1/4 cup pickled red onions (page 235), drained

　　1/4 cup macadamia nuts, toasted (see Note, page 54) and coarsely chopped

　　

Jade Dressing

1 large egg yolk (see Note)

　　1/4 cup rice vinegar

　　1/2 cup canola oil

　　1/4 cup fresh mint leaves

　　1/4 cup fresh basil leaves

　　1/4 cup fresh cilantro leaves

　　1/2 shallot, coarsely chopped

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

To cook the lobster tails, fill a medium pot three-quarters of the way with water. Add 1 tablespoon salt, the shallot, Old Bay, and bay leaf; bring to a boil over medium-high heat. Carefully put the lobster tails into the boiling water and cook until the shells turn orange, 5 minutes. Using tongs, remove the tails from the pot and put them on a cutting board to cool.

　　

Step 2

Turn the lobster tails with the underside (the soft shell side) facing up. With kitchen scissors, cut lengthwise down the center of the shell and pull out the meat. Cut the lobster meat into 1/2-inch chunks. Transfer to a bowl, cover, and refrigerate.

　　

Step 3

In a mixing bowl, combine the watercress, avocado, and papaya. Drizzle with the dressing, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 large chilled plates. Top with the pickled onions, lobster chunks, and nuts.

　　

Jade Dressing

Step 4

Combine all the ingredients in a blender. Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.

　　Michael's Genuine Food