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Lobster Salad with Green Beans, Apple and Avocado

Lobster Salad with Green Beans, Apple and Avocado

I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde’s Le Comptoir in Paris’s 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.
Course Salads & Dressings
Cuisine French
Keyword cold salad recipes, lobster salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 242 kcal
Author Reprinted with permission from Salad as a Meal by Patricia Wells

Ingredients

  • 3 tablespoons coarse sea salt
  • 10 ounces slim haricots verts green beans, trimmed at both ends and cut into 1/2-inch pieces (2 cups)
  • 1 cup Greek-style yogurt
  • 1 tablespoon imported French mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 cup minced fresh chives
  • 1 Granny Smith apple cored, and cut into 1/4-inch cubes (do not peel)
  • 1 large ripe avocado halved, pitted, peeled, and cut into 1/4-inch cubes
  • 1 pound cooked lobster meat, cut into bite-sized pieces 2 cups

Instructions

  1. Prepare a large bowl of ice water.
  2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
  3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

Recipe Notes

WINE SUGGESTION: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Viré Clessé from the Cave de Viré, particularly their Cuvée Les Acacias, with its hints of fresh apples and honey

I calculated the nutritional information based on the ingredients. However, 3 Tbsp of salt is used in the water when you boil the green beans and most of this is poured off and not consumed. The amount of sodium listed is technically correct, but very misleading.