Just in time for the LOBSTER OPENER in California, here is a new recipe for those tasty bugs.
I was delighted to receive a perishable package from my husband Corky Decker, who is currently bluefin tuna fishing out of Maine on our boat ‘Maggie‘. Inside was a selection of fish that he had caught and two live lobsters! After feasting on a plateful of bluefin sashimi, yummy, I turned my thoughts to the lobster…
- 2 Whole 1.5-pound lobsters cooked, picked and tails sliced
- Juice of one lime
- 1 Tbsp. tupelo honey
- ¼ Tsp. ginger puree
- 2 Tbsp. amber rum
Combine the following and set aside.
- ½ cup green onion sliced
- ½ cup sweet red pepper chopped
- ½ cup chopped kiwi fruit
- Steam the lobsters whole for about 20 minutes. I undercook them to make up for the marinate time.
- Place the lobster pieces in the marinade and refrigerate for at least two hours. Tossing a couple or times to get all the flavors to meld.
- Take one large Florida avocado, cut in half and de-seed (or 4 smaller Hass avocados).
- Grill the avocado halves flesh side down, just enough to warm the delicate flesh. This can be done on an open grill or in a cast iron pan.
- Drain the lobster mixture and then gently fold in the onion, red pepper and kiwi fruit. Take the drained marinate and heat it until reduced by half.
- Scoop the lobster mixture into the warm avocado halves, drizzle with a little warm marinade and sprinkle with black pepper. Enjoy!
- Note: I did not add any salt to this, as the lobsters were salty enough. Taste your lobster after steaming to see if your mixture will need salt.