Yield: 4 servings
INGREDIENTS:
4 8 oz. lobster tails
1 avocado, peeled and diced
1/3 cup homemade mayonnaise
1/3 cup celery, finely chopped
1 1/2 tbsp. chives, finely chopped
3 tbsp. lemon juice
Sea salt and black pepper to taste
Romaine lettuce leaves for serving
Ingredients for the taro chips
2-3 lbs taro roots, peeled
1-2 tbsp olive oil
Sea salt and freshly ground black pepper
DIRECTIONS:
Lobster salad preparation
- Preheat your oven to 350 F.
- Using a sharp knife (or mandoline) slice the taro root into thin rounds no thicker than 1?4 inch.
- Add the sliced taro and olive oil in a bowl and toss to coat. If needed add more oil, but you do not want them to be “soaked” in olive oil, just lightly coated.
- Lay the taro root slices in a single layer on a parchment paper lined baking sheet. You’ll need to use multiple sheets or cook them in batches.
- Season to taste with salt and pepper.
- Place in the oven and bake for 20-28 minutes (depending on their thickness), turning halfway through, until they are gold brown and crisp.
- Meanwhile, fill a large pot with water and add salt, bring to a boil.
- While waiting for the water to boil, prepare a large ice-water bath that will fit all of the lobster tails.
- Add the lobster tails to the boiling water and cook for 8-10 minutes, until the shells turn bright red.
- Remove the tails from the boiling water and immediately transfer to the ice-water bath.
- Let them sit for 2 minutes, then drain.
- Cut the tails in half lengthwise to remove the meat from the shell.
- Then cut the lobster meat into bite sized pieces.
- Pat dry and place in the refrigerator for 5-10 minutes to cool down the lobster even more.
- Combine the mayonnaise, celery, chives, lemon juice and salt and pepper to taste in a medium sized bowl.
- Once cooled, add the lobster to the mixture and gently mix to combine.
- Place back in the refrigerator for another 10-15 minutes to allow the flavors to meld.
- Serve the lobster salad chilled over lettuce leaves and topped with avocado.