Spiny Lobster & Avocado Salad Recipe

Spiny Lobster & Avocado Salad Recipe

There are a few natural matches with food that create the perfect marriage — bacon and onions, tomatoes and basil, steak and mushrooms and my personal favorite, lobster and avocado.This is an easy recipe that can be presented either on a plate or you can simply stuff a half avocado with the lobster salad. Either way, you can’t lose.


Serves 4

  • 2 Whole spiny lobsters, steamed (7-8 minutes), cooled, meat removed and diced
  • 2 Hass avocados
  • ¼ cup mayonnaise
  • 1 Tbsp. chopped chives
  • 1 Tsp. dijon mustard
  • ¼Tsp. Old Bay Seasoning (go easy, you can always add in more). You can also use sea salt and fresh black pepper if you don’t like Old Bay.
  • 1 Lime
  • ½ cup sherry vinaigrette
  • 8 Leaves of fresh basil


  1. First, make the vinaigrette by mixing the sherry vinaigrette and fresh basil leaves in a blender on a high speed. You want to pulverize the basil and turn the dressing a bright green. Place in the refrigerator.
  2. Steam the lobsters in a large pot. Remove after 7 to 8 minutes and let them cool. Once you can handle the lobsters, remove the lobster meat and cut it into large chunks.
  3. Place the lobster meat in a large mixing bowl and add the mayonnaise and Dijon mustard. Mix well.
  4. Add chives and Old Bay. Mix all of the ingredients together.
  5. If you want to stuff the avocado, just split it in half with a knife, remove the seed and stuff with the lobster salad and serve.
  6. For the plated presentation, prepare the avocado by scooping the meat from the outer skin and slicing. Shingle the slices of avocado on a plate and spoon the lobster salad alongside the avocado slices.
  7. Sprinkle some sea salt on the avocado and drizzle the basil vinaigrette on top.
  8. This recipe will have folks coming back for seconds, so make sure to have plenty of lobster salad on hand.
Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...