Lobster Stuffed Avocados
2 regular Lobster Tail
1 Onion, thinly sliced
1 Carrot, thinly sliced
1 whole Clove
1 tsp Vinegar
1 Bouquet Garni made with Parsley, Thyme, and Bay leaf
4 Peppercorns
3/4 cup Mayonnaise
Dash of Hot Sauce or pinch of Cayenne Pepper
Mixed chopped Herbs, such as Parsley, Chives, Chervil, and Tarragon
1/2 roasted Bell Pepper, cut into 1/4-inch dice
1 tbsp Capers
1 tbsp Lemon Juice, plus 4 Lemon slices
2 Avocados
Boston Lettuce leaves for garnishing
🍴Serves: 4
⏰Prep Time: 45 min
❄️Chilling Time: 60 min
🥣Instructions
1. In a large saucepan, combine the Lobster tail with 2 cups of water and the Onion, Carrot, Clove, Vinegar, Bouquet Garni, Peppercorns, and Salt. Slowly bring to a boil over medium heat, then reduce the heat to low and cook gently for 5 to 7 minutes. Remove the pan from the heat and let cool for 1 hour. Drain and discard all but the Lobster.
2. In a medium bowl, blend the Mayonnaise with the Hot Sauce or Cayenne Pepper, Herbs, Bell Pepper, Capers, and Lemon Juice. Season with Salt and Pepper.
3. Using scissors, slit the tail shell and remove the meat. Remove the dark intestinal vein. Cut 4 thin slices from the thickest end of the tail. Cut the remaining meat into 1/4-inch pieces and fold into the Mayonnaise.
4. Just before serving, halve the Avocados and remove the pits. Line with the Lettuce. Mound the Lobster salad on top and decorate with the Lobster and Lemon slices.
💡Tips
Slowly cooking Lobster Tails in a court bouillon and then letting them cool in the seasoned water makes them much more flavorful.
The dish can be made through Step 3 and refrigerated for several hours or overnight.
