Cafe Annie, 1728 Post Oak Boulevard, Houston, TX, Phone 713-840-1111
Lobster with Avocado Salad
1 and one-half pound live Maine lobster
ripe avocado (preferably Haas)
bunch of the most perfect watercress you can find
tablespoons walnut oil
tablespoon soft butter
water in a large stockpot to a gentle boil. Drop whole lobster
in boiling water and simmer for five to six minutes. Remove
and cool. Remove tail from the head. Split the tail lengthwise,
with the shell attached. Best done with a sharp chef's knife.
Crack and clean the claw meat. Dice the claw meat in small
pieces and reserve for the avocado salad. Clean and thinly
slice avocado. Just before serving, toss sliced avocados,
diced claw meat, and salt to taste , with one tablespoon of
the walnut oil.
Just before serving, lightly coat the tail meat with the soft
butter, lemon, and salt to taste. Broil the tail until lightly
browned. Should be in a pan four to six inches from the broiling
Divide the avocado salad into two portions and place in the
center of each plate. Try to keep the salad tight to insure
some height. Lay the broiled tail sections over avocado salad.
Garnish with watercress sprigs. And, drizzle remaining walnut
oil over and around the plate.