Lobster Napoleon Recipe
lobster tail meat layered with fresh avocado and scallions with a cream sauce
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Ingredients
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Lobster
Avocado Layer
Scallion Layer
Cream Sauce
Method
Preparing the Lobster
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for 8-10 minutes until the meat is opaque and cooked through. Remove and let cool before extracting the meat.
- 2
Shred the Lobster Meat
Once cooled, carefully remove the lobster meat from the shells and chop it into bite-sized pieces.
Making the Avocado Layer
- 3
Prepare the Avocado
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Add lime juice, salt, and black pepper. Mash until creamy but still slightly chunky.
Preparing the Scallions
- 4
Chop the Scallions
Wash and finely chop the scallions, using both the white and green parts.
Making the Cream Sauce
- 5
Prepare the Cream Sauce
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, pour in the heavy cream and bring to a gentle simmer. Add lemon juice, salt, and black pepper, and stir well. Allow to simmer for 5-7 minutes until slightly thickened.
Assembling the Lobster Napoleon
- 6
- 7
Serve with Cream Sauce
Gently remove the ring mold and drizzle the prepared cream sauce over the top of the lobster napoleon. Garnish with additional scallions if desired.
