Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing

When you’re in the mood for something decadent, or a special occasion arises, or it’s a Tuesday and for no particular reason at all you’re craving lobster, MDA Reader Kerry Carlson’s Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing is one to turn to.

Kerry’s lobster salad is flavored by a bold combination of tart grapefruit, creamy avocado and salty bacon. This trio of contrasting flavors will wake up your taste buds and demand they take notice of what you’ re eating. Each bite is a celebration of varying textures and flavors, and when one of those bites also includes a chunky piece of lobster meat, you’re really in for a treat.

Lobster is loved for its decidedly un-fishy flavor, which makes it a favorite even with people who don’t adore all types of seafood. The meat is mild and buttery and, in fact, it’s fantastic served with nothing more than a generous drizzle of melted butter – although dipping lobster into Kerry’s Creamy Citrus Dressing comes in at a close second. This simple dressing actually goes well with any type of seafood, and on those days when you don’t have any lobster tails lying around, you can easily turn this recipe into a shrimp or salmon or whatever-your-favorite-seafood-is salad.

Grapefruit is a fruit to turn to when others have faded out of season, or if you’re looking for a fruit that is lower in sugar than some others. The affect on blood sugar is less than that of apples and pears and grapefruit is loaded with vitamin C. As for the avocado and bacon in the salad, well, we don’t need to tell you again what great fans we are of both. And when lobster, grapefruit, avocado and bacon all show up in one bowl, well, special occasion or not, you really can’t go wrong.


  • 2 avocados (halved and shelled)
  • 2 small lobster tails
  • Small bunch cilantro coarsely chopped
  • 1 grapefruit, (Kerry likes ruby red) sectioned into 16 pieces
  • Chopped, cooked bacon slices
  • Mixed mesclun greens

Creamy Citrus Dressing:

  • 1/2 lime, juiced
  • 1 lemon, juiced
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon garlic, finely chopped
  • 1 small shallot, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup mayo (bacon mayo would work well here also)
  • Salt pepper to taste


To cook the lobster tails, one of these two methods work well…

1. Bring a pot of salted water to a boil. Add the lobster tail and boil for 7-10 minutes.


2. Using a kitchen shears, cut lengthwise down the middle of the top shell. Pull the shell open slightly and drizzle a little butter over the lobster meat. Preheat the oven broiler to high and broil for 7-10 minutes.

Remove the lobster shells and take out the meat.

Cut into chunks and mix with cilantro and grapefruit.

Spoon the mixture over the open avocado halves and place over baby greens.

Whisk all ingredients for the creamy citrus dressing together until well blended.

Drizzle over lobster salad. Top with bacon bits and enjoy!

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16 thoughts on “Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing”

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  1. Heh heh. I think you meant mesclun greens. Mescaline greens would give you a whole different salad experience.

  2. There’s a real grok experience never talked about on this site! The closest to nature I’ve ever felt has been in the forest after some mescaline greens. You guys are all well aware of the great physical and mental medicine available from mother nature in foods, but I know many are unaware of the great spiritual medicine there too. These Curanderos and Ayahuasqueros have much to teach our modern world.

  3. For a lower budget version, can I do this with Shrimp?

    I regularly do a similar salad with fennel, grapefruit, avocado, mint, flax oil over mesclun. I like the cilantro bacon mustard garlic shallot additions. I will be trying this tonight.

  4. I made this recipe from the reader ebook that I just downloaded.

    As it turns out the dressing recipe in the ebook is completely wrong. I kept looking at it and wondering, how it could ever be “creamy” with nothing white in the ingredients, but 2 1/2 cups of roasted tomatoes. So I ended up improvising on the spot 🙂 Makes me wonder though, which other recipes in the ebook are off…

    1. Oh and forgot to mention, that the salad actually turned out AMAZING! Highly recommend! I used crab legs which were on sale, but that’s close enough.

  5. Hi Mark. I would like to make some of the creamy mayo-based recipes for my kids. My 2 year old son is allergic to eggs (whites as well as yolk). Any suggestion for an alternative?
    Thanks! Love your books!


  6. Just made this dish last night. It was terrific. In fact my husband said, “Andrea, you’ve out done yourself”. Thanks so much!

  7. I just made this salad, according to the exact instructions given here, and it is AMAZING! A true New Year’s treat! Highly recommend!!