Grilled Pineapple and Lobster Salad
It’s lobster season here in Quebec.
Once again this year, I couldn’t resist going out and bringing a few back home with me.
Then, as is always the case after I’m done eating it, I regretted having bought it in the first place.
Not that I don’t like lobster, no, that’s not it. It’s just that I find it’s a tad overrated.
Sure, it’s really tasty and its flesh has the most interesting texture to it. Especially the tail…
BUT! The thing is you have to work extremely hard and risk suffering multiple finger injuries (at least when you’re me) to actually get to that flesh. For me, that fact alone puts a serious damper on the whole tasting experience.
Unfortunately, my gripe against lobster doesn’t quite end here.
Every single time I clean them, I end up dirtying up the entire kitchen. It seems like every inch of every surface, including but not limited to the kitchen counter, cupboards and kitchen floor, get completely covered in lobster goo.
And did I mention it really stinks up the house?
If that alone wasn’t enough, I find lobster to be ridiculously expensive. Even when you buy them in the prime of their season and that the critters go for absolutely crazy low prices, it’s still way, way pricey for the ridiculously small amount of meat that you get out of them when all is said and done.
But hey, you can’t say that the little buggers aren’t super cool to look at… and at least this time, I managed to get a good portrait!
And also too, well, I have to admit that they ARE super delicious.
That would probably be the reason why I keep going back for more. Year, after year, after year. And sometimes, more than once per season, too!
Of course, I always buy more than I need so I can have some leftover meat (and curse a little bit more while cleaning the couple extra beasts) and create some sort of a lobster dish.
This year, I opted for a salad, complete with beautiful grilled pineapple, chunks of creamy avocado, crunchy cucumber and loads of crisp, fresh lettuce. While I must admit that it was absolutely fantastic, I’m sure that it would be just as delicious with shrimp. Or crab. Or even fresh tuna, for that matter.
So if you’re not a fan of lobster, or can’t be bothered cleaning it, by all means, go ahead and switch things up a bit. But if you’re a big lobster fan, go ahead and throw it in, for the combination of flavor between lobster and grilled pineapple is just plain extraordinary.
In fact, I wish I hadn’t tasted it… it’s only giving me one more reason to buy lobster again next time it’s in season.
Oh, wait! It’s STILL in season.
Darn. I wish I hadn’t realized that.
Or that I have a pineapple sitting on the kitchen counter as I type.
Uh oh! I smell… trouble! (or make that lobster…)
Grilled Pineapple Lobster Salad
- 2 tbsp extra virgin olive oil
- Juice and zest of ½ lime
- 1 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp fresh ginger
- 1 garlic clove, minced
- ¼ tsp Himalayan or unrefined sea salt
- ½ tsp freshly cracked black pepper
- Half a medium pineapple, skin removed, cored & cut into 1-inch thick slices
- 1 ripe avocado, sliced
- 350 g cooked lobster meat, cut into chunks (that’s the meat of about 2 lobsters)
- 2 Lebanese cucumber, peeled and sliced
- 2 green onions, chopped
- 2 cups Boston lettuce, torn into pieces
- 2-3 tbsp each chopped fresh herbs: basil, mint and parsley
- In the bowl of a small food processor, combine all the ingredients for the dressing and process until smooth. Set aside.
- Preheat your outdoor grill to medium-high (or set a cast iron grill pan over med-high heat). Grill pineapple slices on both sides to get nice grill marks on them. Let pineapple cool slightly and cut into chunks.
- In large mixing bowl, combine the cucumber, green onions, lettuce and fresh herbs. Pour in half the dressing and mix until well combined.
- Transfer the salad to a serving plate (I emptied out the other half of the pineapple and used it as a serving bowl), arrange lobster, avocado and pineapple slices on top and drizzle with the rest of the vinaigrette.
- Serve immediately.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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Look at the size of that claw!!!
I wouldn’t want this guy to grab a hold of my finger…
I must admit that this salad is quite elegant…
And so tasty, it kind of makes you forget all the hard work you went through to get to that flesh…
Join me for dinner?
8 Comments on “Grilled Pineapple and Lobster Salad”
I AM DROOLING. Lobster is amazing, although I agree with your sentiments… that’s probably why I’ve never had the guts to prep them at home! This looks completely worth it, though. I bet the sweet pineapple brings out the natural sweetness of the lobster meat perfectly.
Thank you, Irina. I hope that you get a chance to try the lobster / grilled pineapple combo. And if you do, let me know how it worked for you! (hopefully, someone will have taken care of cooking and cleaning the lobster for ya!)
Oh my word! This salad is calling my name and beckoning me to come get it….YUM!!!
As a Maritimer I have to say it is time for you to learn how to shell the lobster easily. Lots of paper towel, lemon water for your hands and you are good to go. As for the smell you can always cook them on the BBQ. Also buy 2lb size and up. At $6 per pound fresh from the sea they are a steal! So very delicious. Love your recipe.
Haha Edie, you sure sound like a pro at this. I think you oughta show me how it’s done! And thanks for the lemon water tip! 😀
As for cooking them on the BBQ, I gave that a try but made such a mess that I’m not quite sure I ever want to try that one again. What I did is I gave them a quick boil, like 2-3 minutes, then cut them in half before to throw them on the grill. Cutting a half cooked lobster in half is just the messiest thing EVER. Maybe I should skip that part and just grill them whole?
To cook on the BBQ you have to use a skewer to poke into the brain for instant kill and then lay lobster on the top rack over medium heat and cook for 15-20 minutes. (antennae will pull off easily when done). What I was referring to was cooking them outdoors in a pot of boiling salted (remember the are meant to be cooked in sea water) on the bbq in order to avoid smell in the house. I am having a hard time wondering where the mess is coming from. Cook whole – right. Have large bowl ready for shell discard. Lots of paper towels. Pick up lobster and snap in two (sideways) at tail and body. Lift top shell off the body to expose meat/legs. Remove any roe or green tamale(my favourite part, after meat) be careful of the sac under the brain. Discard into bowl. With tail snap off little fins. Now you can either use heels of hands to crack back of tail OR use a fork to push meat out the larger opening. Peel back to remove the single intestine. Put shell in bowl. For the legs, snap off pincer and use seafood fork (I presume you have a lobster set that will include crackers, fork and butter dish)to remove the meat. Use cracker to break claw and knuckles. Discard shells. Fingers come in handy for pushing meat out of shell 🙂 For the body remove each leg (meat will be more easily extracted by rolling with rolling pin but many people just suck it out. As for the body, apply pressure to both sides to break along the middle. This is the messy part I agree but to a lover of lobster worth the effort. Great for sandwiches. Don’t forget to dip your fingers into the water with lemon bowl from time to time. Most of all enjoy and indulge. Hope this is clearer than mud.
Wow, thanks much for all that, Edie. Next time I enjoy fresh lobster, I’ll make sure to re-read your instructions thoroughly (as well as purchase a proper lobster set… which I plead guilty to not currently owning!) 😀
What is the number of servings arising from this recipe?