This is a main-course recipe. If you want to serve it as a first course, use only one lobster for four people. The avocado in the photograph is garnished with lobster sauce, to be used only if you have lobster essence—don’t ignore the recipe if you don’t have any.
Cut the avocados in half, remove the pits, and scoop out each half with a spoon. Cut each half crosswise into ⅛-inch slices. Push gently down and across on each avocado half to make a fan. Lift the avocado fans onto 4 warm plates.
Heat the lobster essence in a saucepan and whisk in
© 1986 Jeremiah Tower. All rights reserved.