Lobster Guacamole

close up of guacamole in a speckled white bowl topped with large chunks and claws of lobster meat, thin slices of jalapeno, and a spring of cilantro.

Fancy and flavorful, this guacamole is sure to impress your friends and your tastebuds without a lot of effort! Perfect for a fun summer spin on the classic guacamole recipe.

Course Appetizer

Cuisine Mexican

Keyword easy lobster appetizers, handmade guacamole, lobster appetizers

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 187kcal

Author Lauren

Ingredients

3 avocados
juice of 1 lime about 2 tablespoons
1 jalapeño seeds and pith removed, minced
½ red onion finely diced
2 clove garlic minced
1 tablespoon cilantro chopped
1 roma tomato seed removed, diced
½ teaspoon kosher salt
4 ounces frozen lobster meat about 1½ lb lobster if using fresh lobster meat
4 tablespoons unsalted butter

Instructions

Carefully cut the avocados in half, remove pit and skin. Using a large whisk or potato masher, 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, roma tomato, and salt. Transfer to the bowl you plan to use for serving. Be sure to leave enough 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 with a slotted spoon or tongs 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.
Serving immediately or cover and refrigerate up to 1 to 2 days.

Notes

You can use frozen, fresh, or prepared lobster meat. Frozen is the easiest and most cost effective choice. If choosing to buy a whole lobster, see my post on how to cook a lobster for tips of cooking and removing the meat. Buying prepared lobster meat from the seafood counter is the easiest option, but the priciest.
When cutting the aroma tomatoes, remove both ends, slice in half and remove the seeds and 'meat' of the tomato. Dice the firmer piece and skin that's left over.

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