Las Canarias

112 College Street, San Antonio, TX 78205

Lobster Avocado Salad Bluebonnet Baby Greens, Cucumber, Pomegranate Vinaigrette

Serves 4

Ingredients for Pomegranate Vinaigrette

1/4 cup Pomegranate Concentrate
1/4 cup Red Wine Vinegar
1 ea Shallot, minced
2 tbsp Opal Basil, chopped
1 ea Egg Yolk
2 tsp Honey
1 tsp Dijon Mustard
1 cup Cottonseed Oil
Salt and Pepper to taste

Method for Pomegranate Vinaigrette

  • In a bar blender combine the pomegranate concentrate, red wine vinegar, shallots, opal basil, egg yolk, honey and the Dijon mustard and puree them.
  • Once they all have pureed slowly drizzle in the oil while the blender is running, this will form an emulsion.
  • Once all of the ingredients are in season it with salt and pepper and put it in the refrigerator for later.

    Ingredients for Lobster Avocado Salad

    2 ea 1 3/4 Lobsters, cooked with the shells removed
    4 bunches Bluebonnet Baby Greens
    4 ea Slices of English Cucumber cut very thin lengthwise
    4 ea Avocado Fans
    1/2 ea Pomegranate
    Fleur de Sel to taste

    Method for Lobster Avocado Salad

  • Cut the lobster tails in half so that length wise and set them aside. In a large bowl place the lobster tail in the center with the cut side down. The lobster tail should be curled resembling a C in shape.
  • Roll up the cucumber leaving a hole in the center about 1/2 inch in diameter and place it in the center of the lobster tail using the lobster to hold it closed.
  • Place the baby greens in the center so that they are sprouting out of the top of the cucumber.
  • Season the Avocado Fan with the fleur de sel and put the avocado fan in the cucumber as well.
  • Drizzle the pomegranate vinaigrette over the greens and around in the bowl.
  • Lean the lobster claw up on the greens and cucumber and garnish the plate with the fresh pomegranate seeds and serve chilled.

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