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Baked Lobster with Mango and Avocado Arugula Salad ​


  • 1 lobster tail

  • Butter 2 teaspoons

  • Salt and pepper

  • 1.5 cups arugula

  • ½ cup finely diced mango

  • ½ cup diced tomatoes

  • ½ avocado, medium diced

  • Juice from ½ grapefruit

  • 1 tablespoon plain mustard

  • 1 tablespoon olive oil 


  1. Preheat oven to 350 degrees F.​

  2. Split the lobster tail down the middle with a sharp knife and crack into two separate pieces. Add one teaspoon butter to each ½ and dust with salt and pepper. Transfer to a baking dish and bake for 25 minutes.

  3. While lobster is baking, combine mango, tomato, avocado and arugula in a mixing bowl.

  4. For the vinaigrette dressing, whisk the mustard, olive oil, grapefruit juice and a pinch of salt and pepper together until well combined. Pour over salad and mix well until evenly incorporated. Let the salad sit with the dressing to soften the arugula while lobster finishes in the oven.

  5. When lobster is finished, remove from the shell and transfer to plate on top of the arugula salad, top with remaining juices from the pan. 

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