Recipe: Lobster-stuffed avocado salad with champagne vinaigrette

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

1. Combine the shallots, garlic, thyme and vinegar.

2. Slowly whisk in the oil, salt and pepper.

Assembly

1 large head romaine (about 8 cups chopped)

1/2 cup julienne carrots

1/2 cup shredded red cabbage

1/4 cup chives cut into 1-inch pieces

24 cherry tomatoes, cut in half

1/2 cup champagne vinaigrette

2 large Hass avocados, peeled and halved

Lobster salad

12 endive leaves

1. Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss.

2. Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.

Each serving: 880 calories; 28 grams protein; 21 grams carbohydrates; 9 grams fiber; 79 grams fat; 11 grams saturated fat; 98 mg. cholesterol; 625 mg. sodium.