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Eat this! The ‘Hass’ avocado, black and green and creamy

Prasino’s lobster-stuffed avocado.

Prasino’s lobster-stuffed avocado.

What it is: The avocado (Persea americana) is the green-fleshed fruit of semi-tropical tree The ‘Hass’ variety is oval shaped, with bumpy, pebbled skin that turns dark purple-black color when ripe, and a creamy texture.

Where it comes from: A.R. Rideout of Whittier, Calif., sold an avocado seedling of undetermined species to Rudolph Hass, a postman, in the late 1920s. Hass named the variety after himself and patented it in 1935. Today, the ‘Hass,’ grown in California, Chile, Mexico, New Zealand and the Dominican Republic, is the world’s most popular avocado, accounting for about 80 percent of all avocados eaten worldwide, all of which trace their origins to Rudolph Hass’s tree.

What to do with it: See these peeling and pitting tips. Versatile avocados go way beyond guacamole. They can be used in almost any kind of food: Soups, salads, sandwiches, sauces, or anywhere you want a little creamy texture and nutty flavor. One of my favorite ways to eat them is simply to pour a little balsamic vinaigrette into the cavity of a halved ‘Hass’ avocado and eat it with a spoon. In the Philippines, avocados are usually sweetened and used in desserts.

At Prasino in LaGrange, Chef Scott Halverson tops avocado halves with lobster, mango salsa and chili-butter sauce.

Prasino’s lobster-stuffed avocado
with mango salsa and chili beurre fondue
Chef Scott Halverson

Scott Halverson

Scott Halverson

Mango salsa:
1 mango, peeled and seeded
1 red onion, peeled
1 jalapeno, seeded
1 red bell pepper, trimmed and seeded
1 bunch cilantro, large stems removed, chopped
Juice of 1 lime
Salt and pepper to taste

Chili beurre fondue:
1/4 cup white wine
1/4 cup lemon juice
1/4 cup cream
1 cup lobster stock
1/4 pound butter, in small pieces
1 teaspoon chili flakes
Salt and pepper to taste

1 ‘Hass’ avocado, halved, peeled and pitted
10 ounces Maine lobster
6 leaves butterhead lettuce

Make the mango salsa: Dice the mango, red onion, jalapeno and red bell pepper. Mix together with the cilantro, lime juice and salt and pepper.

Prepare the chili beurre fondue: In a medium saucepan, combine the wine, lemon juice, cream and lobster stock. Whisk in the butter, chili flakes and salt and pepper.

To serve: Place three leaves of lettuce on each of two plates. Top with one-half of an avocado. Add half the lobster meat. Top with chili buerre fondue and mango salsa. 2 servings.