Appetizers, Salads and Dressings, Seafood

Avocado Cups With Lobster Or Shrimp Salad

  • 3 large Avocados
  • 1 to 2 cups Lobster Meat or Shrimps, chopped
  • 1 1/2 cups Creme fraiche (Sour & Heavy Creams)
  • 1/2 cup slivered Snow peas
  • 3 tablespoons Chives, fresh, chopped
  • 3 tablespoons Parsley, fresh, chopped
  • 1 tablespoon Tarragon, fresh, chopped
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • Garnish Lemon wedges & Parsley
  • 2 Green onions, minced

    • Combine lobster and creams. Mix in restof the ingredients.

    Chill. Cut avocado pears in half. Scoop out avocado flesh and dice. Fold into salad. Serve in avocado cups on a bed of mixed greens as appetizer.

    Sources consulted for this adaptation include: The All New All Purpose Joy of Cooking (Scribner 1997).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Young of Ottawa, Ontario (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!