A summertime visit to CRU in Nantucket is not complete without the award-winning restaurant's lobster salad, packed with greens, avocado, grapefruit, quinoa and, of course, fresh lobster meat. And with their eponymous (and new!) cookbook, CRU Oyster Bar Nantucket Cookbook, you don't have to travel to the charming vacation island to get a taste—but we don't blame you if one bite is enough to make you want to head straight to the source.
Lobster Salad with Grapefruit, Avocado & Quinoa
From Cru Oyster Bar Nantucket Cookbook: Savoring Four Seasons of the Good Life. Copyright © 2019 by Erin Zirchner, Jane Stoddard, and Carlos Hidalgo and reprinted with permission from St. Martin’s Press.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 tablespoons lemon zest
6 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¾ cup extra-virgin olive oil
1 pound cooked, picked, and cleaned lobster meat
4 cups mixed baby greens, watercress, or arugula
1 large avocado, peeled, pitted, and sliced
1 ruby-red grapefruit, peeled and segmented
1 bunch fresh mint leaves, torn into small pieces
1 cup cooked golden quinoa, chilled
½ cup sliced almonds, toasted
Sea salt and freshly ground black pepper
1. In a bowl, whisk together the lemon zest, juice, honey, Dijon and salt. Slowly add the oil.
2. Place the lobster meat, greens, avocado, grapefruit, mint, quinoa, and almonds in a large bowl and toss gently.
3. Drizzle the lemon dressing over the mixture and toss gently again. Season with salt and pepper to taste. Divide among individual salad plates and serve immediately.
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