Lobster, Avocado and Asparagus Salad Recipe

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serves: 2
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 451 kCal 23%
Fat 38g 54%
  -  Saturates 7g 35%

Lobster recipes are the ultimate indulgent dish and this salad couldn’t look and feel more special. Whether you’re looking for a nice Valentine’s Day recipe or just something special for a date night, this lobster, avocado and asparagus salad is a great way to start any meal.

This recipe serves two people and only takes 25 minutes to throw together, so it’s a great one to try at a dinner party too if you’re pushed for time.



  • 1 carrot, chopped
  • ½ small onion, chopped
  • 1 celery stick, chopped
  • 6 whole peppercorns
  • 1 bay leaf
  • 2 uncooked lobster tails (from good fishmongers)
  • 150g (5oz) asparagus tips
  • 85g (3½oz) watercress
  • 1 avocado, peeled and thickly sliced
  • 4tbsp olive oil
  • juice ½ lemon


  • Put the carrot, onion, celery, peppercorns, bay leaf and a pinch of sea salt into a medium saucepan, add 500ml (18fl oz) water and bring to the boil. Add the lobster tails, shell still on, bring back to the boil and cook for 8 to 10 minutes. Remove the lobster tails, discard the stock and leave to cool slightly. When cool, peel off the shell and thickly slice.

  • Put the asparagus tips into boiling salted water and cook for 5 minutes or until al dente. Drain and refresh under cold running water. Cut in half.

  • Put the watercress into a large bowl, add the avocado, asparagus and sliced lobster. In a small bowl, mix together the olive oil, lemon juice, salt and black pepper, whisk until emulsified and then pour over the salad. Toss well and serve in 2 large bowls.

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