Lobster Guacamole with Red Chips
Appetizers Exotic, Gluten Free, Hawaiian Fall, Spring, Summer, Winter
October 9, 2015
Okinawan sweet potatoes have vibrant purple color and rich sweet flavor. Packed with vitamins and antioxidant, they are good source of copper, dietary fiber and iron.
Directions
1Grill the lobster tail for 5 minutes. If you don’t have grill you can steam it in salty water for 7 minutes. Once is comfortable to handle take the meat out and cut it to bite-size pieces.
2In a mixing bowl add the scallions, parsley, olive oil, freshly squeezed lime juice and mix well with sea salt, mustard and freshly ground black pepper. Mash avocados with a fork until soft and combine them to the mixture. Gently fold in until gets creamy texture. Top with the lobster pieces.
3Peel the potatoes and with a mandoline sliced them very thinly.
4Fry the potatoes in the hot oil until they are crisp. Drain them on paper towels.