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Lobster Salad with Avocado and Papaya

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By , About.com Guide

These grilled lobsters end up in a salad of baby greens, papaya, avocado, tomatoes, and other great ingredients.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients:

  • 2 cups mesquite smoke chips, soaked in water 30 minutes, drained
  • 4 1 3/4-pound live lobsters
  • 9 tablespoons olive oil
  • 1/2 cup orange juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeno chili
  • 1 tablespoon finely grated lime peel
  • 1 1/2 teaspoons finely grated orange peel
  • 2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
  • 4 medium tomatoes, seeded, cut into 1/2-inch pieces
  • 1 large papaya, peeled, seeded, cut into 1/2-inch pieces
  • 10 cups mixed baby greens

Preparation:

Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split lobster in half lengthwise, using heavy large knife. Crack claws.

Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.

Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. whisk dressing before continuing.)

Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2-cup dressing over; toss. Season with salt and pepper.

Toss greens in another large bowl with enough remaining dressing to coat.

Divide greens among plates. Spoon lobster mixture on top of greens and serve.

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