The one thing that must happen at your house this weekend: lobster guacamole.
Please please please! Do it for me.
I’ve made a lot of trashed up guacamole in my day, but never have I ever made LOBSTER GUACAMOLE.
Ooooh my gosh. We’re doing this. And it’s unreal.
Also: never have I ever enjoyed the never have I ever game. It was ruined for me in high school when another girl did a super mean thing during the game and after that, I was just over it. Forever!
Unless it comes to guac.
This is definitely a high-maintenance guac recipe (probably both more and less than this bacon goat cheese pineapple guac) but it’s one that is really worth it. And it’s something that works best when served as the main appetizer, whether it’s for yourself or for a party.
Or I mean, it could also be your dinner. I have noooo idea what it would be like to eat guac for dinner.
But just look at this bowl!
Does anything make you happier? A large bowl of mashed avocado is everything to me.
This was actually inspired by some crab guacamole that I had a few weeks ago. It was more like a ceviche-topped guacamole and while I do like lump crab, I figured that it would be ten million times more delicious with lobster.
I was right!
You know why? Because it’s just so buttery.
Here’s the thing though. I wouldn’t stir the lobster into the actual guac. I mean, you can do that by accident with a chip while dipping. But don’t stir it all together to serve. Make a delicious guac and pile it high with the lobster and maybe a full lobster tail because it’s just so pretty. Lots of jalapeño pepper too! Maybe some chopped cherry tomatoes.
And a huuuuge margarita on a side.
- 2 (3 to 4 ounce) lobster tails
- 2 tablespoons unsalted butter
- 4 ripe avocados
- 1/4 cup chopped fresh cilantro, plus extra for topping
- 3 tablespoons diced sweet onion
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- sliced jalapeno pepper
- sliced cherry tomatoes
- tortilla chips for serving
Heat a skillet over medium heat. Pat the lobster tails completely dry with paper towels. Add the butter to the skillet. Once melted, add the lobster tails and cook until they are just opaque, flipping once, for about 4 to 5 minutes. Remove the lobster – and chop one of them up into pieces.
Place the avocados, cilantro, onion, lime juice, salt and pepper to a bowl and mash it! Mash and stir until everything is combined. Make it as smooth or as chunky as you’d like! Taste and season with additional salt, pepper or lime juice if needed.
Top the guacamole with the chopped lobster. Add on a few cherry tomatoes, some pepper slices and fresh cilantro if desired. Top with another full lobster tail for a pretty presentation!
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This is the plate of dreams.
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