Langostine Salad

This salad is so perfect for warm summer nights when you don’t want to cook.

  • 1 bunch fresh chives, thinly sliced
  • 2 medium lemons, zested and juiced
  • 1/4 c mayonnaise
  • 2 tbsp sour cream
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp celery salt
  • Pinch cayenne pepper
  • 1 pound cooked langoustine tails
  • 1 large ripe avocado
  • 1 large head butter lettuce
  • 1/2 pint cherry tomatoes, halved
  • Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
  • Add langoustines to the bowl and stir well to combine.
  • Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
  • Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.

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