Avocado has a sweet grassy flavor and the texture of butter. Match avocado with mild and subtly flavored partners. Avocado will add richness to a dish. Match avocado with bacon, scallions, tomatoes, basil, red onions, chiles. The recipe here matches avocado with shellfish–lobster and crab.
Makes 4 servings.
Ingredients:
2 avocados
Lemon juice
½ cup diced cooked lobster
½ cup diced or whole cooked shrimp
⅓ cup diced raw mushrooms
2 teaspoons lemon juice
2 tablespoons olive oil or salad oil salt
Ground black pepper
⅓ cup mayonnaise
1 tablespoon dry sherry
2 teaspoons catsup
2 teaspoons grated horseradish
½ teaspoon powdered mustard
1½ tablespoons unsweetened whipped cream
20 peeled, deveined, and cooked whole shrimp
Black olives
Directions:
1. Cut avocados in half lengthwise and remove the seed. Scoop out the meat, leaving ¼ inch clinging to the shells. (Reserve the scooped out portion.)
2. Brush insides of shells with lemon juice to prevent discoloration.
3. Dice the reserved avocado meat and combine with the lobster, shrimp, mushrooms, lemon juice, oil, salt, and pepper.
Cover and refrigerate 1 hour.
Sauce Directions:
1. Combine mayonnaise, sherry, catsup, horseradish, mustard, and cream.
2. Blend with the lobster and shrimp mixture. Spoon into the avocado halves.
3. Garnish each with 5 whole shrimp each topped with a bit of diced black olive.
Adapted from Henri-Paul Pellaprat “Modern French Culinary Art” published 1966.
