Lobster With Avacado Recipe
Ingredients
| 2 lbs. live lobster | ||
| Sea salt | 1 To taste | |
| Bouquet garni | 1 | |
| Cucumber | 1 Small | |
| Avocados | 2 | |
| Gin | 2 Tablespoon | |
| Tabasco sauce | 1/2 Teaspoon | |
| Mayonnaise | 1 1/4 Cup (16 tbs) | |
| Cayenne pepper | 1 Pinch | |
| Paprika | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Wash the lobster.
2 Boil water in a large saucepan with a handful of sea salt and the bouquet garni. Drop the lobster in to the boiling water and cook for about 10 minutes.
3 Drain the lobster and let cool.
4 Peel the cucumber and split in two lengthwise. Take out the seeds with a small spoon. Grate the flesh of the cucumber, put it into a bowl and let drain without salting it.
5 Cut the avocados into halves, remove the pits, and, with a melon bailer, scoop the flesh into balls.
6 When the lobster are cold, remove the meat from the tails.
7 Put the avocado balls and the lobster tails into a glass serving bowl. Pour over the gin and Tabasco sauce. Season with a little salt and pepper and mix well. Leave to marinate for about 20 minutes.
8 Lay a piece of cheesecloth over a colander. Pour in the cucumber pulp, and press down well to extract as much water as possible. Blend this pulp into the mayonnaise, folding it in gently. Then season with cayenne.
9 Pour the cucumber mayonnaise over the lobster and avocado, mixing well. Sprinkle with paprika and serve very cold.
2 Boil water in a large saucepan with a handful of sea salt and the bouquet garni. Drop the lobster in to the boiling water and cook for about 10 minutes.
3 Drain the lobster and let cool.
4 Peel the cucumber and split in two lengthwise. Take out the seeds with a small spoon. Grate the flesh of the cucumber, put it into a bowl and let drain without salting it.
5 Cut the avocados into halves, remove the pits, and, with a melon bailer, scoop the flesh into balls.
6 When the lobster are cold, remove the meat from the tails.
7 Put the avocado balls and the lobster tails into a glass serving bowl. Pour over the gin and Tabasco sauce. Season with a little salt and pepper and mix well. Leave to marinate for about 20 minutes.
8 Lay a piece of cheesecloth over a colander. Pour in the cucumber pulp, and press down well to extract as much water as possible. Blend this pulp into the mayonnaise, folding it in gently. Then season with cayenne.
9 Pour the cucumber mayonnaise over the lobster and avocado, mixing well. Sprinkle with paprika and serve very cold.
Chef
