INGREDIENTS
Serves 2
1 medium ripe avocado, cut in half lengthwise and pitted (leave the skin on)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 medium lemon, zest grated
1/2 pound cooked lobster meat, diced
1 medium ripe mango, peeled and cut into thin, quarter-sized pieces
1 small shallot, peeled and finely minced
1 teaspoon chopped fresh tarragon
2 tablespoons extra-virgin olive oil
1. Season the avocado with 1/4 teaspoon each salt and pepper, and rub the flesh with the lemon half to keep it from browning.
2. In a medium bowl, toss the lobster meat with the lemon zest, mango, shallot, tarragon, oil, and remaining salt and pepper.
3. Stuff the lobster mixture inside the cavity of the avocado, allowing it to spill over slightly for an abundant presentation. Serve immediately.
THE PITS
To remove the pit from an avocado, simply cut the avocado in half lengthwise, twist the halves apart, and gently drive the blade of your knife into the pit. Twist the pit slightly, and knock the pit off of the knife into the garbage. Your fingers never even need to touch the pit.