Lobster Timbale with Avocado and Mango

Lobster Timbale with Avocado and Mango
Staff Writer
Lobster Timbale
Allison Beck

Lobster Timbale

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.

Calories Per Serving
Deliver Ingredients


  • 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.

Nutritional Facts

Total Fat
Saturated Fat

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.