Something cool for the summer evenings...the lobster makes a nice touch! Another recipe of unknown origin so if there is anyone out there who knows where this came from let me know!I have a whole box of recipes I collected and unfortunately I never wrote where they came from, so unless i remember I cannot give credit to the author!
Ingredients:
3 avocados
juice of 1 line
100 gms onion, diced
150 gms red bell pepper, diced
150 gms tomato, diced
15 gms cilantro, minced
2 teaspoons coriander
8 gms cumin
5 cloves garlic, roasted
3 cups water
for garnish
300 gms lobster , chopped
1 whole scallion, chopped fine
1 tablespoon olive oil
1 pinch saffron
salt and white pepper, to taste
Method
1. Cut the avocados in half and remove the pits.
2. Scoop the meat into a bowl and discard the skin. Pour the lime juice over and set aside.
3. Put the tomatoes, onions, red peppers, roasted garlic, cilantro, coriander, and cumin in a bowl and mix.
4. Put the avocados and water in a blender. Lightly pulse so the avocados are just broken up. You do NOT want a smooth consistency.
5. Add to the diced veggies and season with salt and pepper.
2. Scoop the meat into a bowl and discard the skin. Pour the lime juice over and set aside.
3. Put the tomatoes, onions, red peppers, roasted garlic, cilantro, coriander, and cumin in a bowl and mix.
4. Put the avocados and water in a blender. Lightly pulse so the avocados are just broken up. You do NOT want a smooth consistency.
5. Add to the diced veggies and season with salt and pepper.
For the garnish:
6. Boil the lobster meat for approximately 8 minutes or until nicely firm.
7. Shock it with an ice bath and then drain well, removing all extra water. Roughly chop.
8. In a small bowl, mix the lobster, scallions, olive oil, and saffron together.
9. Season with salt and pepper. Chill and set aside
To Serve:
Put the vegetable mixture into serving bowls and garnish with the lobster mix.