Warm Salad of Lobster and Avocado

Name: Warm Salad of Lobster and Avocado
Yield: Serves 4
Cuisine: United States
Ingredients: 12 leaves tarragon; ½ cup fish stock; 2 one-pound lobsters, partially cooked (method 1); ½ cup tomato concasse; salt and freshly ground pepper; salt and freshly ground pepper; ½ cup lobster essence; 2 ripe avocados; 2 tablespoons chopped shallots; ¼ pound butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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.

Ingredients

2 ripe avocados
½ cup lobster essence
¼ pound

Americas
United States
Fish course
Starter
Pescatarian
Gluten-free

Method

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