A favourite recipe of our winemaker, Mary McDermott, this scrumptious salad is inspired by fresh Atlantic and southwestern ingredients. The creamy avocado and sweet shellfish easily complements our Reserve Chardonnay. Arguably one of the best Chardonnays in the Okanagan, with beautifully integrated crisp yet lush fruit flavours. With east coast lobster season starting in May, this sophisticated dish is perfect for a late spring brunch.
Yield: 2 servings
Ingredients:
1 to 1½-lb live Atlantic lobster
1 ripe avocado (preferably Haas), thinly sliced
1 bunch of the most perfect watercress you can find
2 tbsp walnut oil
1 tbsp butter, softened
½ lemon
Sea salt to taste
Directions:
Boil lobster in stockpot for 5-6 min. Remove and cool. Remove tail from the head. Split tail lengthwise, with shell attached. Crack and clean claw meat. Dice claw meat in small pieces and reserve for the avocado salad. Just before serving, toss sliced avocados, diced claw meat, and salt to taste with 1 tbsp walnut oil. Also just prior to serving, slightly coat tail meat with butter, lemon, and salt. Broil tail until lightly browned in a pan. Divide avocado salad into 2 portions and place in center of each plate. (Keep salad tight to insure some height.) Lay broiled tail sections over salad. Garnish with watercress sprigs. Drizzle remaining walnut oil over and around the plate.
