I am still obsessed with the citrus salad I wrote about in January. Perhaps it is because winter still has an icy grip on my shivering shoulders. Or, maybe I'm addicted to grapefruit not only for its bright, juicy, flavor, but because pamplemousse is my favorite French word. It just makes me happy to utter it while dissecting a grapefruit.
So, when I was in the grocery store recently and noticed lobster tails on sale I thought, "Why not?" Adding a little seafood to this salad elevates it from salad to meal - a sublime meal at that. Crab meat or shrimp would be suitable substitutes, but lobster brings it to a whole new level. You can play with the ingredients, but the real key is the pamplemousse, avocado, and lobster. The rich lobster, tart grapefruit, and creamy avocado make a perfect combination. It seems so indulgent and it is. Oh, but it is so good.
Gently boil the tail a few minutes to cook the meat. This tail took about five minutes.
Allow it to cool a few minutes.
Remove the meat from the tail. Cut into pieces.
Section oranges, grapefruit, and avocado and voila.