Lobster Guacamole

Mash your avocados in a medium sized bowl with the lime and a dash of salt. Add in the onions, jalapeno and red pepper. Fold in the lobster and serve.

It’s that simple and it’s that special! I ate this with a fork, however you can certainly serve with chips. This serves 1 as a meal or 2 as an appetizer.

Colleen’s notes:
– My husband detests cilantro. If I was making this just for me, I would have added a tablespoon or so of chopped cilantro. However it was delicious without it.
– Don’t be afraid of the salt—guacamole needs salt, just taste as you go.
– I used a lobster tail for the meat in the guac and the tail yielded about a cup of lobster chunks. Meat yield will depend on the size of lobster tail you purchase. If your tail is frozen, thaw completely. Then bring a pot of salted water to a boil, plop in your tail(s) and boil for about 6-7 minutes or until shells are bright red and meat is cooked through. Once you remove it from the pot, run it under cold water until it is cool enough to handle. Cut the inside or “belly” of the tail with kitchen shears and slide the meat of the tail out in one piece, then chop into bite sized chunks.
– Be careful to not overcook the meat—you want it tender and succulent! You could grill it as well, but I have found this way (just like you would cook a whole live lobster) gives me the best taste and texture.