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LOBSTER AVOCADO BOATS
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Author: Timeless G. Recipe Provided By the California Avocado Commission from a consumer submission
Maine lobster and avocado with a hint of cilantro, sriracha, garlic and fresh lemon juice served in avocado skins.
1 cup fresh lobster meat cut into bite sized pieces (approx. the tail and claws from a 1 1/2 pound lobster)
1 ripe California avocado, halved and diced ( avocado half skins left intact)
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh cilantro
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1/2 tsp. sriracha chili sauce
1/2 tsp. kosher salt
Lobster bits and cilantro for garnish
In a small skillet, combine the olive oil, minced garlic and sriracha sauce over medium low heat. Allow to just barely come to a simmer and remove immediately from heat. Allow to cool while you prepare the other ingredients. Add the lemon juice to the diced avocado in a medium bowl and stir very gently. The lemon juice will add great flavor and also keep the diced avocado from discoloring. Add the lobster, cilantro and salt to the avocado and lemon, stir very gently to combine. Add the olive oil mixture, stir gently again and taste for salt. Stuff the avocado skins with the mixture and garnish with a bit of lobster and cilantro. Serve immediately or chill in the refrigerator for up to an hour.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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