Ingredients

• 2 cups lobster meat
• 2 tsp shallot, finely minced
• 1 tbsp lemon juice
• 1/4 tsp table salt
• 2 tbsp olive oil
• 1 pink grapefruit
• 1 firm-ripe avocado
• 2 cups arugala
• sea salt

Directions

1. Stir together shallot, lemon, & salt in a small bowl and let stand at room temp for 30 min. Add oil in a stream whisking.

2. Segment grapefruit set on paper towel to drain

3. Halve avocado lengthwise, discarding pit (Save half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3 inch thick slices

4. Divide avocado and lobster between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt.

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