Simple meals?

Question

Does anyone know any good easy recipes for lobster and or avocado?

Answer 1

lobster, avocado, & grapefruit salad

ingredients:
1 (1 1/4- to 1 1/2-lb) live lobster
2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
Coarse sea salt to taste (optional)

preparation:
Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.

While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.

Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.

Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.

Cooks' notes:
• Lobster can be cooked 1 day ahead and chilled, covered. Slice tail meat just before assembling salad.
• Dressing can be made 1 day ahead and chilled, covered. Whisk well just before drizzling.
• Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a paper-towel-lined plate, covered with plastic wrap.
• Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic wrap, on a plate.
• If your sea salt is very coarse, crush it lightly using a mortar and pestle or the bottom of a heavy skillet.

Makes 2 first-course servings.

Answer 2

California Avocado Tortilla Soup

Category: Soup

Makes 8 servings

Ingredients:

3 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth
2 cans (10.75-ounces each) low sodium, condensed tomato soup
1/2 bunch cilantro, leaves only
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
1 ripe California avocado, seeded, peeled and cubed (reserve 8 cubes for garnish)
8 corn tortilla chips, crumbled

Preparation:

In a large pan combine chicken broth, soup, cilantro, garlic and pepper. Bring to a boil, decrease heat, and simmer for 10 minutes.

Cool slightly, and purée in batches in a blender. Return to pan, add avocado cubes and heat through.

Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.



Lobster Tails with Citrus Butter

Makes 4 servings

Ingredients:

4 each 4-5 ounce lobster tails
1/4 cup unsalted butter, melted
2 teaspoons lemon juice
2 teaspoons orange juice
dash of salt
dash of pepper
dash of paprika

Preparation:

Cut the lobster tails down the center through the meat but not all the way through the shell. Fold over butterfly style.

Combine remaining ingredients and brush over the meat.

Put some foil over your grill and place the tails, shell side down on the foil. Cook covered for about 14-16 minutes until the meat is firm and white.

Brush occasionally while cooking.

Loosen the meat slightly before serving and brush one last time with the citrus butter.

Answer 3

they go great together in a cold lobster salad. add some cucumber or celery, some old bay seasoning, a touch of mayo chop your lobster and avocado, salt and pepper and serve on a grilled, buttered bun with a slice of boston lettuce.