06/29/2016 12:15 pm ET Updated Dec 06, 2017

The One Ingredient You Never Thought to Pair With Lobster


I'm not hating on the classic lobster roll or surf n' turf, but lobster deserves to be more than a sandwich stuffer or co-star to filet mignon. Cue: Watermelon. This crunchy, irresistibly sweet (if you buy it in season) fruit is the perfect counterpoint to lobster's tender meat. I've paired these two ingredients in a summer salad for an easy dinner. All that's missing is a glass of rose. Or better yet, frose.

Serves 2
What You'll Need:
2 ea. Heirloom Tomatoes, quartered
2 Tbsp. Pickled Shallots, plus residual brining solution
½ cup Cubed Watermelon
1 ea. Avocado, cubed
¼ cup Macadamia Nuts, toasted and crushed
Pinch Mixed Herbs (tarragon, parsley, celery, basil)
1 cup Mesclun Lettuce
1 cup Butter Lettuce
1/2 ea. Orange, segmented and chopped
½ ea. Lemon, freshly squeezed
¼ cup Extra Virgin Olive Oil
2 lb. Lobster, boiled and shelled
Pinch Sea Salt
Pinch Corn Shoots, for garnish, optional

For Pickled Shallots:

Makes 1 cup
½ tsp. Chopped Dill
Pinch Red Pepper Flakes
2 Tbsp. Honey
½ cup Extra Virgin Olive Oil
½ cup White Balsamic Vinegar
4 ea. Shallots, thinly sliced

How to Make it:
1. Toss together heirloom tomatoes, pickled shallots, watermelon, avocado, macadamia nuts, herbs, lettuce, orange, lemon juice and oil; season to taste.
2. Slice lobster tails into ½" medallions, leaving the claws intact.
3. Divide salad between two plates and top with lobster. Garnish with more oil, sea salt and corn shoots.

For Pickled Shallots:
Whisk together all ingredients except shallots; add shallots and refrigerate for 24 hours.