Lobster, Mango, and Avocado

by Sarah J. Gim, Posted Mar 3rd 2006 @ 8:39PM

lobster, avocado, and mango

For your Oscar-viewing party on Sunday evening, you can treat the Oscars like the Super Bowl of the film industry and serve game-day foods just like you would for any tail-gate: nachos (or pita-chos, if you're so inclined), Buffalo wings, etc.

Or, you can go in the opposite direction, and treat is just as the stars do, a red carpet event with glamorous after-parties. If you go this way, well, nothing is more "red-carpet" than lobster. Well, maybe caviar and fois gras, but let's not get crazy here.

If you have a ring mold, that's great. Otherwise, you can bust a MacGyver and use a soup can that's cut on both ends. Just be careful not to cut yourself on any sharp edges. Since avocado, mango, and lobster all have very distinct flavors, there's no need to add too much additional seasoning. I tossed diced avocado with lime juice and salt and pepper, left the sweetness of the mango alone, and tossed cooked lobster meat (very gently) with just a few drops of melted butter.

Heck, if you are doing the Oscars game-day style, just mix everything together in a bowl, add some japalenos, garlic and cilantro, call it a lobster ceviche, and serve it with tortilla chips.

Filed Under: Vegetarian, Ingredients, How To
Tags: america, appetizers, dinner, fruit, hors doeuvres, lunch, shellfish, vegetables