Lobster-stuffed avocado

  • 2 Servings
  • 15mPrep Time
  • 10mCook Time
  • 25mReady In
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : lobster
  • Chef : Scott Halverson

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.


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.