Name: Lobster, Avocado, and Grapefruit Salad
Yield: Makes 2 first-course servings
Ingredients: 1 (1 1/4- to 1 1/2-lb) live lobster; 2 teaspoons finely chopped shallot; 1 tablespoon fresh lemon juice; 1/4 teaspoon table salt; 2 tablespoons extra-virgin olive oil; 1 pink or ruby-red grapefruit; 1 firm-ripe California avocado; 1 oz baby arugula (2 cups); Coarse sea salt to taste (optional)

Image may contain Plant Food Produce Vegetable and Arugula

Lobster, Avocado, and Grapefruit SaladAnna Williams

If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

Active time: 45 min Start to finish: 2 3/4 hr (includes chilling)

Recipe notes

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