Fourth of July
Avocado Lobster Rolls With Crispy Shallots
- Prep time 30 minutes
- Cook time 25 minutes
- makes 4 lobster rolls
Test Kitchen Notes
Nothing says summer quite like a lobster roll. In this California-inspired twist on the classic, California Avocados (which are currently in season) are pureed with garlic, lemon juice, and salt for a creamy, zippy dressing that beautifully complements the lobster’s buttery sweetness. To up the avocado factor even further, toss diced cubes of California Avocado with the lobster and some more lemon juice. The crispy shallots are sprinkled over top for crunch and the buns get toasted with shallot-infused oil until golden-brown (a must).
This recipe is shared in partnership with California Avocados. —The Editors
What You'll Need
Ingredients
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2
(1 1/4- to 1 1/2-pound) live lobsters
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Kosher salt, plus more to taste
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3
California Avocados, divided
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1
clove garlic, peeled
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Juice of 1 fresh lemon, plus 1 tablespoon, divided
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3
shallots, peeled and thinly sliced using a mandolin
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1 cup
neutral oil (such canola, vegetable oil, or avocado oil)
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4
New England-style split-top buns
Directions
- Place lobsters in the freezer for 30 minutes prior to cooking. Then, fill a large pot with water to a depth of 1 inch. Bring water to a boil and season with kosher salt. Add the lobsters, cover, and cook until bright red and the antennas pull off easily, about 6 to 8 minutes.
- Transfer lobsters to an ice bath. Once cool, crack shells and pick the meat from the tail, claws, and knuckles. Cut the lobster in large 1-inch chunks.
- For the avocado puree, combine 2 avocados, garlic, 1 tablespoon of lemon juice, and a pinch of kosher salt in the bowl of a food processor and process until smooth, stopping to scrape down the sides of the bowl. Cover with plastic wrap pressed on the surface to prevent oxidation.
- For the crispy shallots, combine shallots and neutral oil in a sauce pot. Turn heat to low and lightly simmer shallots for 15 minutes. There should be no visible browning at this point.
- Turn the heat to medium-high, stirring constantly until the shallots are light golden-brown. Strain the shallots and transfer to a sheet pan lined with paper towels. While they’re still hot, sprinkle with a pinch of kosher salt. Reserve the shallot oil (don't toss the extra, either; it's great for frying eggs).
- Dice the remaining avocado into 1/2-inch pieces. Then combine the lobster, diced avocado, 1 tablespoon of shallot oil, the juice from one lemon, and kosher salt, to taste.
- Brush the flat sides of the bun with shallot oil and toast on a skillet set over medium heat until golden, about 1 to 2 minutes. Repeat with the remaining buns, as needed.
- Spread the avocado puree in the toasted bun, top with the lobster mixture, and finish with the crispy shallots. Serve right away.
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