Lobster-Stuffed Avocado Salad With Champagne Vinaigrette

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Los Angeles Times


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1 large head romaine (about 8 cups chopped)

1/2 cup julienne carrots

1/2 cup shredded red cabbage

1/4 cup chives cut into 1-inch pieces

24 cherry tomatoes, cut in half

1/2 cup champagne vinaigrette

2 large Hass avocados, peeled and halved

Lobster salad

12 endive leaves

1 tablespoon finely minced shallots

1/2teaspoon finely minced garlic

1/2 teaspoon fresh chopped thyme

1/2 cup champagne vinegar

3/4 cup olive oil

Salt and pepper

1 pound cooked lobster meat cut into 1/2-inch chunks

1/2 cup mayonnaise

1/4 cup diced celery

1/4 cup thinly sliced green onions

1/4 cup peeled, seeded and diced tomato

1 tablespoon lemon juice

Salt and fresh pepper to taste

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