Lobster and Wild Rice Salad

Serves 4

3 1/2 cups wild rice

1 1/2 pound lobster

2 medium avocados, ripe but not mushy

1 1/2 tablespoons lemon juice

1/2 cup coarsely chopped onions

1 tablespoon Dijon mustard

2 1/2 tablespoons red wine vinegar

1/2 cup olive oil

1/2 teaspoon minced garlic

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper to taste

In a medium pot, combine the rice, 3 cups water and a pinch of salt. Cover and cook over low heat for about 45 minutes. The rice should be slightly firm. Drain and set aside to cool.

Boil the lobster in salted water for about 18 minutes. When cooked, remove the meat from tails and claws and cut into bite-sized cubes. In a serving bowl, add lobster meat to the cooled rice. Peel the avocados and slice in half, working around the pit. Cut into roughly 3/4-inch cubes. Sprinkle evenly with lemon juice to prevent discoloration. Add to the salad bowl and sprinkle with onions.

In a small bowl, whisk the mustard and vinegar, then drizzle in the oil while beating briskly. Add the garlic, parsley and salt and pepper. Pour over the salad, toss gently and serve at room temperature.

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