Lobster Salad with Green Beans, Apple, and Avocado

A luxurious seafood salad combining succulent lobster meat with crisp green beans, tart Granny Smith apple, and creamy avocado, all tossed in a tangy Greek yogurt-mustard dressing. Perfect for an elegant lunch or light dinner.

4 servings

27 min

Published October 4, 2025

Ingredients

•3 tablespoons coarse sea salt
•10 ounces slim haricots verts (green beans)
•1 cup Greek-style yogurt
•1 tablespoon imported French mustard
•¼ teaspoon fine sea salt
•¼ cup minced fresh chives
•1 whole Granny Smith apple
•1 whole large ripe avocado
•1 pound cooked lobster meat
•1 set Equipment

Cooking Instructions

1.
1. Prepare a large bowl of ice water.
2 min
2.
2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
15 min
3.
3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
10 min

Ingredients

•3 tablespoons coarse sea salt

•10 ounces slim haricots verts (green beans)

•1 cup Greek-style yogurt

•1 tablespoon imported French mustard

•¼ teaspoon fine sea salt

•¼ cup minced fresh chives

•1 whole Granny Smith apple

•1 whole large ripe avocado

•1 pound cooked lobster meat

•1 set Equipment

Cooking Instructions

1. Prepare a large bowl of ice water.

2 min

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)

15 min

3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

10 min