Lobster Salad With Yuzu Dressing Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove from the water and let them cool.
• STEP 2.Once the lobsters are cool enough to handle, crack the shells and remove the meat. Cut the lobster meat into bite-sized pieces.
• STEP 3.In a large bowl, combine the lobster meat, cucumber, cherry tomatoes, red onion, and avocado.
• STEP 4.In a separate small bowl, whisk together the yuzu juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the lobster salad and toss gently to coat all the ingredients.
• STEP 6.Garnish with fresh cilantro or parsley and serve chilled.

Cooking Tips

• To cook the lobsters, make sure to use enough salt in the boiling water to enhance the flavor.
• For a more intense citrus flavor, you can add some grated yuzu zest to the dressing.
• If you can't find yuzu juice, you can substitute it with a combination of lemon and lime juice.

Storage and Serving

• This lobster salad is best served immediately after preparing to maintain its freshness and texture.
• If you need to store leftovers, keep the salad and dressing separately in airtight containers in the refrigerator.
• The lobster salad can be stored for up to 2 days, but the dressing is best used within 1 day.