Robert Del Grande, Executive Chef
Cafe Annie, 1728 Post Oak Boulevard, Houston, TX, Phone 713-840-1111

Lobster with Avocado Salad

Serves 2

  • 1- 1 and one-half pound live Maine lobster
  • 1 ripe avocado (preferably Haas)
  • 1 bunch of the most perfect watercress you can find
  • 2 tablespoons walnut oil
  • 1 tablespoon soft butter
  • One-half lemon
  • Salt to taste

    Bring 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 element.

    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.