Lobster Guacamole Recipe
Jul 18, 2011 11:31 am
Todd English's Crossbar mixes lobster and guacamole
By
On a recent sunny afternoon, Food Republic took a lunch break on the patio at Todd English's sprawling new Manhattan restaurant Crossbar. There's lots to like on the menu, but one dish that stood out on the appetizer list was lobster guacamole. That's right: English is putting lobster to use — perhaps because of its increased availability — in that Mexican standard, guacamole. Do lobster and guacamole go together? Indeed they do! Make this dish yourself to find out how these two great tastes go great together. Gracias, Señor English.
At his new restaurant Crossbar, Todd English brings lobster south of the border in a tasty guacamole
© Todd English’s CrossBar 2011
Servings: 2 servings
Ingredients
Directions:
- Place all guacamole ingredients in a food processor and pulse a few times, until ingredients are blended smoothly. Remove ingredients from food processor and adjust seasoning as needed.
- Place all lobster ingredients, excluding the lobster, in a large stock pot and bring them to a boil.
- Once ingredients are boiling, drop the lobster in the stock pot and leave in for 5 minutes. After 5 minutes, remove the lobster from the stock pot and allow it to cool at room temperature.
- Remove the lobster meat from the shell, chop roughly, and chill.
- Mix lobster dressing ingredients together in a bowl. Combine the dressing and chopped chilled lobster until it is evenly distributed.
To Serve:
Place guacamole in a bowl and top with dressed lobster meat.
Level of Difficulty:
Moderate
Prep Time:
15 minutes, plus cooling time for lobster
Cooking Time:
10 minutes
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