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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Mushrooms & Truffles > Avocados Stuffed with Truffled Lobster Salad |
Avocados Stuffed with Truffled Lobster Salad
Perhaps the only thing more
delicious than an avocado is a truffle. Perhaps the only
thing more delicious than a truffle is a lobster.
Combine
the three in a simple recipe and the result is exquisite -
worthy of your favorite guests!
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Ingredients:
2 bay leaves
1 yellow onion, quartered
1 1/2 teaspoons Sea salt
1/2 teaspoon fresh peppercorns
2 lobsters, about two pounds each
4 cups greens
2 tablespoons extra virgin olive oil
2 large ripe avocados, halved, peeled, and pitted
1/2 cup mayonnaise
1 1/2 teaspoons truffle oil
1/4 cup minced shallots
2 tablespoons minced fresh chervil
2 tablespoons shaved fresh truffles
8 chives
Preparation:
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 olive 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.
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