Lobster and wild rice salad

Name: Lobster and wild rice salad
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 3 1/2 to 4 cups cooked wild rice (see recipe); 2 cups cooked lobster meat cut into bite-size cubes; 2 medium-size unblemished avocados; 1 tablespoon lemon juice; 1/2 cup coarsely, neatly cubed red onion; 1 tablespoon imported mustard; 2 1/2 tablespoons red-wine vinegar; 1/2 cup corn, peanut or vegetable oil; 1/2 teaspoon finely minced garlic; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons finely chopped parsley

By Craig Claiborne and Pierre Franey

Total Time: 30 minutes
Rating: 4(15)
Comments: Read comments

Featured in: FOOD; THE LUXURY OF WILD RICE

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Ingredients

Yield:4 to 6 servings

3½ to 4cups cooked wild rice (see recipe)
2cups cooked lobster meat cut into bite-size cubes
2medium-size unblemished avocados
1tablespoon lemon juice
½cup coarsely, neatly cubed red onion
1tablespoon imported mustard
2½tablespoons red-wine vinegar
½cup corn, peanut or vegetable oil
½teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Put the rice in a mixing bowl, let cool, and add the lobster.
Step 2
Peel the avocados and slice in half. Remove the pits. Cut the avocado into cubes and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Sprinkle with onion.
Step 3
Put the mustard and vinegar in a small mixing bowl and beat lightly with a wire whisk. Gradually add the oil, beating briskly with the whisk. Add the garlic, salt, pepper and parsley. Pour over the salad and toss. Serve at room temperature.

Ratings

4 out of 5

15 user ratings

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Comments

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Katharine6 years ago

I have the original too - somewhere! So glad to find it online. I've made it for years as is and with variations - always good. And yes, olive oil!

ellen7 years ago

I have two lobsters at the ready. This has the earmarks of a recipe from Craig and Pierre from at least 30 yrs ago -- (my clue -- not using olive oil.) I'm going to make it with olive oil, and use avos that are not 100% ripe and soft -- my reasoning being that the lobster meat with more toothsomeness will overwhelm the delicate texture of a very ripe avocado. Our local Mexican restaurant does something similar using shrimp, and cilantro instead of the parsley. I will too.

Lurline7 years ago

This is from May 15,1983. I have the original newspaper copy!

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