Lobster Salad With Green Beans, Apple, And Avocado
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Coarse Sea Salt1 tbsp
French Mustard (imported)1 tsp
Fine Sea Salt1 cup
Chives (minced fresh)Directions:
1
In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend
2
Taste for seasoning
3
Add the green beans, chives, apple, avocado, and lobster
4
Toss to coat
5
Prepare a large bowl of ice water
6
Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat
7
Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes
8
(Cooking time will vary according to the size and tenderness of the beans
9
) Immediately remove the colander from the water, letting the water drain from the beans
10
Plunge the beans into the ice water so they cool down as quickly as possible
11
(The beans will cool in 1 to 2 minutes
12
If you leave them longer, they will become soggy and begin to lose flavor
13
) Drain the beans and wrap them in a thick kitchen towel to dry
14
(Store the cooked beans in the refrigerator for up to 4 hours
15
) 3
16
In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend
17
Taste for seasoning
18
Add the green beans, chives, apple, avocado, and lobster
19
Toss to coat
20
Arrange on the plates and serve
21
Prepare a large bowl of ice water
22
Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat
23
Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes
24
(Cooking time will vary according to the size and tenderness of the beans
25
) Immediately remove the colander from the water, letting the water drain from the beans
26
Plunge the beans into the ice water so they cool down as quickly as possible
27
(The beans will cool in 1 to 2 minutes
28
If you leave them longer, they will become soggy and begin to lose flavor
29
) Drain the beans and wrap them in a thick kitchen towel to dry
30
(Store the cooked beans in the refrigerator for up to 4 hours
31
) 3
32
Arrange on the plates and serve