Lobster, Avocado, & Grapefruit Salad

Serves 2.

INGREDIENTS:
1 (1 1/4-1 1/2 pound) live lobster
2 teaspoon finely chopped shallot
1 tablespoon fresh lemon juice
Salt
2 tablespoon extra-virgin olive oil
1 pink or ruby-red grapefruit
1/2 firm-ripe avocado
1-ounce baby arugula (2 cups)
Coarse sea salt to taste (optional)

DIRECTIONS:

• Bring a large pot of salted water to boil. Plunge lobster headfirst then cover, cooking over high heat for 6 minutes from the time it enters the water. Transfer with tongs to sink to drain.

• When cool enough to handle, remove lobster meat from tail and claws, keeping meat intact. Discard shell. Chill lobster, covered, until cold, at least 1 hour.

• While lobster chills, stir together shallot, lemon juice, and 1/4 teaspoon salt in a small bowl. Let stand at room temperature for 30 minutes. Add oil in a stream while whisking.

• Cut peel, including the pith, from grapefruit. Cut segments free and transfer to paper towels to drain.

• Halve avocado half lengthwise and peel, then cut crosswise into 1/3”-thick slices.

• Cut lobster tail meat crosswise into 1/2”-thick slices. Divide avocado and lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.