Warm Salad of Lobster and Avocado


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 4 tablespoons of the butter. Keep warm.

Heat 1 tablespoon of the butter in a sauté pan. Add the shallots and 2 tablespoons of the fish stock. Cover and sweat the shallots over very low heat for 10 minutes. Remove the cover, add the rest of the stock, the tarragon and tomato, and turn the heat to high. Cook for 2 minutes. Add the remaining butter and cook for 1 minute. Add the lobster and cook another minute only. Spoon the lobster mixture around the avocados; then pour the lobster essence sauce over the avocados.