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Lobster guacamole? Easier than you think

Black Mountain News

Behold the freezer, perhaps the greatest leap in food technology. It allows us to eat fruit out of season and lobsters anytime we want.

Toss cooked lobster tail with avocado and diced tomato and you've got lobster guacamole!

Douglas Walls, chef at The Cove in Swannanoa, works lobster tails into guacamole in this easy-to-prepare recipe.

"I serve this dish with freshly cut potato chips," he said. "I try to cut my own chips whenever I can. At the Walls household, it is a tradition to always have homemade chips for the kiddos."

Lobster guacamole

2 lobster tails

1 avocado

Half a tomato, diced

1 tablespoon freshly squeezed lemon juice

Dash of cayenne pepper

1 Idaho potato

Boil lobster tails until cooked (about 10-12 minutes), remove them and let cool. Cut top of the shells with shears to remove meat. Save one shell to use for the filling.

To make guacamole, chop lobster meat, add chopped avocado, tomato and lemon juice and a dash of cayenne pepper. Stuff the Guac into a lobster tail and serve with chips (preferably homemade).