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Lobster Louis in Avocado Halves

– 1 egg yolk
– 2 tsp. prepared mustard
– 1/2 tsp. Worcestershire sauce
– 2 tsp. red wine vinegar
– 1/2 cup vegetable oil
– 1 tbs. chili sauce
– 1/4 cup finely chopped scallions, including green part
– 4 large stuffed green olives, chopped (1/4 cup)
– salt and pepper
– 1-1/2 lb
– lobster tails
– 4 ripe avocados
– lettuce leaves
– 2 hard-cooked eggs, sliced (optional)


Parboil frozen lobster meat by dropping into boiling water. As soon as water reboils, drain immediately and drench with cold water. Peel and slice lobster meat into bite-size pieces. Put the yolk in a mixing bowl and add mustard, Worcestershire sauce, and vinegar. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thickened and smooth, add chili sauce scallions and olives. Mix well and season to taste with salt and pepper. Put lobster in mixing bowl and add half the sauce. Mix gently. Split avocados in half and discard the pits. Pile equal portions of the lobster into the avocado halves. Spoon the remaining sauce over. Serve on a bed of lettuce leaves. Garnish the lobster filling with egg slices if desired or trimmed scallions.

Makes 4 servings.

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