Avocado and seafood

Avocados with Seafood

Yield 4 servings

Adapted from Henri-Paul Pellaprat “Modern French Culinary Art” published 1966.



  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.
  4. 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.

Courses Side Dish

Recipe by Harvest to Table at