Lobster and Avocado

Name: Lobster and Avocado
Yield: makes 8 tacos
Ingredients: 1 pound cooked lobster meat or cooked large Gulf shrimp (20–26 count) or Dungeness crab; 2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice; 3 tablespoons fresh lime juice; 3 tablespoons plus 2 teaspoons lemon-infused olive oil (page 162); 2 small avocados, peeled, pitted, and cut into 1/4-inch dice; Pinch of fine sea salt (optional); 2 cups mâche; 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Frozen black truffle, thawed and thinly shaved, or black truffle oil (optional)

January 26, 2012

One of the best lunches I’ve ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I’ve recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.

Recipe information

Yield
makes 8 tacos

Ingredients

1 pound cooked lobster meat or cooked large Gulf shrimp (20–26 count) or Dungeness crab

2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice

3 tablespoons fresh lime juice

3 tablespoons plus 2 teaspoons lemon-infused olive oil (page 162)

2 small avocados, peeled, pitted, and cut into 1/4-inch dice

Pinch of fine sea salt (optional)

2 cups mâche

8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving

Garnish: Frozen black truffle, thawed and thinly shaved, or black truffle oil (optional)

Preparation

Step 1
Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
Step 2
To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.

Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico. Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.

TagsTaco Lobster Shellfish Seafood Avocado Vegetable Main Lunch Dinner Nut Free Gluten Free Dairy Free Easy Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes