This guacamole recipe is a summertime twist on the classic with creamy avocado, a hint of lime, garlic, cilantro, and tomatoes for a pop of color buried under a pile of butter-poached lobster meat.
Carefully cut the avocados in half, remove pit and skin. Mash the avocados and mix ingredients together. This will create a smooth guacamole but still leave some larger avocado pieces for texture.
Add the lime juice, jalapeño, red onion, garlic, cilantro, tomato, and salt. Transfer to the bowl you plan to use for serving. Leave room to pile the lobster on top.
In a small saucepan, melt the butter on low heat. Add the thawed lobster meat, simmer on low for 4 to 5 minutes while continually spooning butter over the meat.
Scoop the lobster out and pile on top of the guacamole. You want to shake off any excess butter before adding so it doesn't pool on top of the guacamole.