Lobster Guacamole with Red Chips

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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.



2 avocados

3 tablespoon chopped scallions

3 tablespoon chopped parsley

1 tablespoon olive oil

1 tablespoon freshly squeezed lime juice

1/2 tablespoon mustard

½ teaspoon sea salt

pinch freshly ground black pepper


1lbs Okinawan sweet potatoes

oil for frying

1 lobster tail


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.


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