Lobster, California Avocado & Aromatic Vegetables with Cilantro-Mint Vinaigrette

HomeRecipesMeals & DishesAppetizersLobster, California Avocado & Aromatic Vegetables with Cilantro-Mint Vinaigrette

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Serves: 4

Ingredients
Instructions

1 lobster tail 3 mint stems, leaves only 3 cilantro stems, leaves only 2 tbsp olive oil 2 limes 1 fennel bulb 4 celery stalks 2 California Avocados 3 small navel oranges As needed salt & pepper as needed As needed micro cilantro for garnish

Bring water in a medium saucepan to a boil. Cook the lobster tails for 4 1/2 minutes, then immediately shock in a bowl of ice water.
For the vinaigrette, finely chop the mint and cilantro separately. Blend two tablespoons of the cilantro with the olive oil. Juice the two lines into a small bowl, and mix in the cilantro oil and the remaining chopped cilantro and mint. Season with salt and pepper to taste.
In a small saucepan, boil water. Dice the fennel and celery and blanch for five seconds. Shock in a bowl of ice water.
Dice the avocado into 1/4” cubes. Add the celery and fennel, along with a little of the vinaigrette. Season with salt and pepper to taste.
Cut the peel off the oranges so there is no white pith remaining. With a sharp knife, cut out the orange segments by removing the fruit from flesh. Cut each section in half.
Warm up the lobster gently in a small saucepan.
Place a 3”-4” diameter ring on top of a plate. Place a layer of lobster within the ring and top with the avocado mix. Carefully remove the ring and top with the orange sections. Garnish with micro cilantro.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.