4 tsps. shallots, finely chopped
4 tbsp. fresh lemon juice
1/2 tsp. salt
6 tbsps. extra virgin olive oil
3 cups spiny lobster meat, cooked and chilled
4 cups baby arugula
2 ripe avocadoes, halved, peeled and sectioned
2 small pink grapefruit, peeled and sectioned
Sea salt to taste
Combine shallots, lemon juice, and salt in a small bowl. Add oil in a steady stream, whisking to blend. Set aside. slice cooked lobster meat into 1/2-inch thick medallions.
Arrange arugula, avocado slices, lobster slices and grapefruit sections on 4 salad plates; drizzle with shallot-lemon dressing. Add sea salt to taste.
Notes: The spiny lobster is also known as a rock lobster. It is a native of Florida and the Caribbean. It does not have large claws and the tail meat is very firm and not as sweet at the New England lobster.