Lobster And Avocado On A Flower Tortilla Recipes

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LOBSTER AND AVOCADO



Lobster and Avocado image

One of the best lunches I've ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I've recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.

Yield makes 8 tacos

Number Of Ingredients 9

1 pound cooked lobster meat or cooked large Gulf shrimp (20-26 count) or Dungeness crab
2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
3 tablespoons fresh lime juice
3 tablespoons plus 2 teaspoons lemon-infused olive oil (page 162)
2 small avocados, peeled, pitted, and cut into 1/4-inch dice
Pinch of fine sea salt (optional)
2 cups mâche
8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Frozen black truffle, thawed and thinly shaved, or black truffle oil (optional)

Steps:

  • Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
  • To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.

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