November 20, 2007
From: Chef Blythe Beck, Hector’s on Henderson, dallas.
Yield: 2 stuffed avocado halves.
1 fresh California avocado
1 oz. cooked lobster meat
2 oz. cheese of choice
1⁄4 cup chopped cilantro
juice of 2 limes
2 cups all-purpose flour
1⁄2 cup heavy cream
1⁄2 cup buttermilk
Combine juice of one lime and 2 Tbsp. chopped cilantro in a shallow bowl. slice the avocado in half, length-wise. remove pit and carefully scoop out flesh. immediately coat the two avocado halves with the seasoned lime juice to prevent discoloration.
Chop lobster meat and dice the cheese. Carefully place 1⁄2 of the lobster and 1⁄2 of the cheese into each avocado cavity. Put flour and buttermilk into two separate bowls. Carefully dip each stuffed avocado half first into buttermilk, then into the flour. deep fry until golden brown. season with salt.
In a separate bowl, combine heavy cream, 2 Tbsp. cilantro, salt and the juice of one lime. Pour creamy citrus sauce over plated avocados.
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