"Lobster Salad with Avocado and Tarragon Mayonnaise"
Recipe from Arnold D. Kruck, Executive Chef
Chef’s comment: This is a great recipe I have used from a private club in Cape Cod. Look for this on the upcoming new dinner menu.
Ingredients:
- 3 pounds lobster meat, cooked
- 3 cups mayonnaise
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp minced fresh dill
- 1 cup finely chopped celery
- 1 tbsp fresh chopped tarragon
- Salt and pepper
- 2 ripe avocados, pitted and cut into quarters
- 2 cups mesclun greens
Chop the cooked lobster meat and set aside. Combine mayonnaise, olive oil, lemon juice, dill, celery, and tarragon in mixing bowl. Season with salt and pepper. Fold in lobster meat to mayonnaise. Stuff avocados with lobster salad. Arrange mesclun on plate with stuffed avocados on greens.