Spiny lobster is abundant in the state of Baja and also happens to be one of my dad’s favorite foods. He would often come home with plenty for my mom and me to prepare, and on hot days this refreshing salad was a must. The mango brings out the lobster’s natural sweetness, and the bright lime juice makes this a perfect summer dish.

　　

Ingredients

serves 4

　　Two 1 1/4- to 1 1/2-pound live spiny lobsters or Maine lobsters

　　1/4 cup extra-virgin olive oil

　　2 teaspoons finely chopped scallion (white and pale green parts only)

　　1 tablespoon fresh lime juice

　　2 ruby-red grapefruits

　　2 firm but ripe avocados, halved, pitted, peeled, and diced

　　1 mango, peeled, pitted, and diced

　　4 cups mixed mesclun salad greens

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.

　　

Step 2

Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.

　　

Step 3

Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.

　　

Step 4

Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.

　　Fresh Mexico