5 ounces ring-cut Avocados From Mexico or micro greens
1 tbsp as needed maldon sea salt fresh
1/2 tbsp tarragon fresh
1/2 tsp garlic mince toasted
1 each lime fresh squeeze
1/2 cup diced Avocados From Mexico
1 cup mayonnaise
1 tbsp chopped fresh garlic
1 tbsp chopped fresh roasted garlic
1 tbs salt
Steam or boil lobster until done. Place in ice bath to chill. Remove when properly cooled.
In stainless steel mixing bowl, combine lettuce/ greens, avocado aioli, chervil, tarragon, and toasted garlic and mix well.
Split, chilled whole lobster in half.
Place one lobster half in center of each plate, top with half lettuce/ greens mix. Garnish with avocado ribbons.
*Garnish with shaved watermelon radish.
In a food processor, puree ½ cup diced Avocados From Mexico.
Add 1 cup mayonnaise, 1 Tbsp. each chopped fresh garlic and chopped roasted garlic, and 1 tsp. salt.
Process until well combined.
Store and refrigerated until service.
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Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!