Avocados Stuffed with Truffled Lobster Salad
Avocados, lobsters and truffles!
Combine the three in a simple recipe and the result is exquisite - worthy of any occasion.
Bring two gallons of water to boil in a large pot. Add the bay leaves, onions, salt, and peppercorns. Add the lobsters to the boiling water and simmer, covered, for about 10-12 minutes.
Transfer lobsters to a colander. When cool, remove the meat from the tails and claws, using kitchen shears to cut the tough membrane on the underbelly of the tails. Cut the meat into bite-sized pieces. Cover the lobster and place in the fridge to cool.
In a medium bowl, lightly dress the greens with avocado oil and salt. Divide the greens among four salad plates. Place the avocado halves on each salad plate.
Transfer the cooled lobster meat to a medium bowl and add the mayo, lemon, truffle oil, shallots, chervil, truffle, and remaining 1/4 teaspoon of salt.
Toss lightly to combine. Divide the lobster salad and heap equal portions on top of the four avocado halves. Garnish with chives.