Cooking the Lobster:

• Boiling or Steaming the Lobster: Whether boiling or steaming, be sure to cook the lobster tails just until they are done. Overcooking can make the lobster meat tough. The lobster should have an opaque, firm texture when properly cooked.
• If you’re using a whole lobster, you’ll need to split the lobster down the middle and remove the meat from the tail and claws. Keep in mind that the lobster’s claws may require a bit more effort to crack open.

Preparing the Salad:

• The beauty of this salad lies in its simplicity, so fresh, high-quality ingredients are essential. Choose tender mixed greens (such as arugula or butter lettuce) for a mild, slightly peppery base. The avocado adds a creamy texture, and the tomatoes and cucumber offer freshness and crunch.

Making the Dressing:

• A simple lemon-based vinaigrette balances the richness of the lobster and avocado. The Dijon mustard adds tang and depth of flavor, while the honey is optional but enhances the dressing’s overall harmony. You can adjust the acidity by adding more or less lemon juice, depending on your preference.

Assembling the Salad:

• Once everything is prepared, gently toss the lobster meat into the salad mixture. Be careful not to break apart the lobster chunks. The dressing should lightly coat the ingredients rather than drown them, so toss gently to ensure every bite is flavorful.

Serving:

• This lobster salad is best served chilled or at room temperature. If you prefer a slightly more chilled salad, place the salad in the fridge for about 10 minutes before serving to enhance the refreshing flavors.