Leafy Salad with Lobster and Avocado

Ingredients

• Hummer
• 2 Hummer
• 1 Petersilienwurzel
• 1 Stange Staudensellerie
• 1 Möhre
• 1 Zwiebel
• 3 Stiele Petersilie
• 1 Lorbeerblatt
• 2 Thymianzweige
• 100 ml Weißwein
• Salat
• 2 Avocados
• 2 Grapefruits
• 80 g gemischter Salat (z. B. Radicchio, Rucola, Spinat)
• 2 Rote Bete (ca. 200 g)
• Saft einer Zitronen
• 3 EL Traubenkernöl
• Meersalz

Instructions

1. 1.

   1. For the lobster, peel and roughly cube the vegetables.

2. 2.

   1.5 l water and 100 ml white wine bring to a boil, add vegetables, parsley, thyme and bay leaf. Season with salt and pepper and simmer for about 15 minutes.

3. 3.

   Submerge the lobster head first into the broth and let it cook for about 8-10 minutes depending on size. Remove and shock in cold water. Split lengthwise down the middle with a large sharp knife. Release tail meat and claw flesh. Halve the tail.

4. 4.

   2. For the salad, steam the beetroot for about 30 minutes until cooked. Peel, cool and cube. Mix with 1 tbsp oil and 1 tbsp lemon juice.

5. 5.

   3. Peel avocado, halve, remove pit and cut into wedges.

6. 6.

   Peel grapefruit, preferably use a sharp knife to remove the white skin and cut out the segments.

7. 7.

   Wash, clean and tear the salt into bite-sized pieces.

8. 8.

   Arrange avocado and grapefruit alternately in a flower shape on two plates. Place leafy salad in the center and scatter beet cubes around. Top each with a claw and half of a tail. Mix remaining lemon juice and oil, drizzle over the salad and sprinkle with sea salt before serving.

9. 9.

   Cook time: about 55 minutes.

10. 10.

    Preparation time: about 15 minutes.