California Avocado Recipe Cards

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THE AVOCADO

Recipe Provided By Chef Blythe Beck, Hector’s on Henderson, Dallas, TX

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 1

Ingredients

  • 1.0001 Fresh California Avocado
  • 1.0001 oz. cooked lobster meat
  • 2.0002 oz. cheese (your choice)
  • 0.250¼ cup chopped cilantro
  • 2.0002 limes, juiced
  • 2.0002 cup all purpose flour
  • 0.500½ cup heavy cream
  • 0.500½ cup buttermilk

Instructions

  1. Combine the juice of one lime and 2 Tbsp. chopped cilantro in a shallow bowl.
  2. Slice the avocado in half, length-wise. Remove pit and carefully scoop out flesh.
  3. Immediately coat the two avocado halves in the seasoned lime juice to prevent discoloration.
  4. Chop lobster meat and dice cheese.
  5. Carefully place ½ of the lobster and ½ of the cheese into each avocado cavity.
  6. Put flour and buttermilk into two separate bowls.
  7. Carefully dip each stuffed avocado half first into buttermilk, and then into the flour.
  8. Deep fry until golden brown. Season with salt.
  9. In separate bowl, combine heavy cream, 2 Tbsp. cilantro, salt and the juice of 1 lime.
  10. Pour creamy citrus sauce over plated avocados.

To read more about Chef Blythe Beck, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission