Lobster Timbale with Avocado and Mango
If you're lucky enough to get lobsters fresh from the boat, the still warm, just-cooked lobster meat needs little garnishing. They're great alone with lemon juice, warm drawn butter, or even mayo (if you're of that camp). But rather than serve my lobster meat in a hot dog bun, I like it nearly alone. Nearly, because there is no better way to let that rosy-tinged meat shine than by serving it with mango and avocado for some contrasting color.
I recommend assembling this dish with a round ring mold, layering each ingredient before removing the ring. If you don't have a ring mold, however (like me), don't fret — the dish is still just as delicious layered free-form.
- One 1 1/4-pound cooked lobster, meat removed and cut into bite-sized chunks
- 2 scallions, finely sliced, plus more for garnish, if desired
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- 1 avocado, flesh cut into 1/2-inch chunks
- 1 mango, flesh finely diced
In a small bowl, combine lobster meat, scallions, and olive oil. Toss to coat. Season to taste with salt.
Using ring molds, layer ½ the avocado into the bottom, gently packing down the flesh. Then add ½ the mango, again packing gently. Top with ½ the lobster mixture. Carefully and gently remove the ring, if using, and garnish the timbale with scallions.
Repeat with the remaining ingredients. Serve at room temperature immediately.