Lynn's Lobster Avocado Whipped Cream
2 tsp vegetable oil
4 x rock lobster tails - (6 to 7 oz ea)
Salt to taste
Freshly-ground black pepper to taste
AVOCADO WHIPPED "CREAM"
1 sm ripe avocado
3 tbl freshly-squeezed lime juice
2 tbl very thinly-sliced onion
1 med garlic clove very thinly sliced
3/4 tsp ground cumin
3 tbl mild olive oil
Salt to taste
Freshly-ground black pepper to taste
Method :
For the Avocado Whipped "Cream": Process avocado, lime juice, onion,
garlic, cumin and olive oil in blender or mini-food processor until pureed and
ingredients are velvety smooth, scraping down sides several times, about 2
minutes in all. Season to taste with salt and pepper. Cover and refrigerate.
Sauce can be made in advance and refrigerated up to 1 day. Bring to room
temperature before serving. (Makes enough for 4 servings)
Prepare medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals.
Brush grate with oil just before grilling to help prevent sticking.
Slide lower blade of poultry shears between flesh of tail and top shell of
lobster tail. Keeping shears in middle of shell (there's a sort of channel), cut
lengthwise down entire shell leaving about 1/2 inch of flipper uncut. As you
cut, you'll be slicing into about 1/2 inch of flesh as well.
Holding each side of tail with flesh-side facing you, gently but surely, snap
sides away from you to butterfly it. (You may need to cut flesh a little more to
butterfly it without tearing, but don't cut all the way through.) Small, uncut
flipper section should stay together, making butterflied tail look like a
beautifully marked wigwam. Now you have a flat side that's perfect for grilling.
Repeat process for other tails.
Rub flesh with oil and season with salt and pepper. Place tails over glowing
coals, flesh-side down. They should lie perfectly flat. Grill until flesh is
golden, 6 to 7 minutes. Turn tails over and grill second side until flesh is
completely opaque, another 2 to 3 minutes.
This recipe yields 4 servings.