Page 7 - Leisure Living Magazine: May 2021 Edition

Savoring The Height Of Summer With Avocados
A tasty, toasty avocado and lobster roll makes for a meal that seems like sunshine.
Avocado and Lobster Roll
Prep time: 25 minutes Cook time: 20 minutes Total time: 45 minutes Serves: 4
Ingredients:
3/4 ripe, fresh vocado, seeded and peeled
10oz. cooked Maine lobster meat, chopped into large chunks
1/2 cup Lobster Dressing (see make-ahead recipe below)
2 Tbsp. butter
4 brioche rolls, tops split, sides trimmed and toasted
8 fresh dill pluches (the frilly part of the leaves without stems)
Summer means something different to every- one. Some look forward to cooling off on a hot day at the beach. Others enjoy the slower pace and time to cook at home. For avocados, the sun- ny season symbolizes how delicious each moment can be, thanks to the bountiful availability of the fruit at their season’s peak.
The California Avocado Commission (CAC) partnered with Chef Mike Fagnoni, Co-Own- er and Executive Chef at Hawks Provisions and Public House in Sacramento, CA to develop an undeniable summertime recipe. In doing so, Chef Mike combined one of New England’s iconic and classic creations, along with the Golden State’s fa- vorite, heart-healthy superfood to create the ulti- mate Avocado and Lobster Roll.
“I always prioritize the freshest and most local ingredients,” said Chef Mike Fagnoni. “By mar- rying sweet, Maine lobster with creamy avocados and grassy dill, I was able to create an easy but unforgettably delicious dish that can be served at any occasion.”
To fully take advantage of the summer’s pro- duce offerings, be sure to include avocados in all your seasonal dishes. Thanks to its “nutrient boosting” qualities, avocados helps increase the absorption of fat-soluble nutrients like vitamins A, D, K and E.
Instructions:
1. Cut eight thin slices of avocado, then dice
the remaining avocado into 3⁄4-inch pieces
and set aside.
2. Place the lobster meat into a large mixing
bowl and add the diced avocado and Lobster Dressing. Mix to coat, being careful not to crush the diced avocados.
3. To toast brioche rolls, place a medium sized pan over medium heat. Add butter and place the buns cut side down, cook until lightly browned and crispy. Turn the buns over and repeat on the other side.
4. Once toasted, spoon the lobster mixture into the bun, and garnish with avocado slic- es and dill pluches.
Lobster Dressing
Yields: 1/2 cup
Ingredients:
1 tsp. Dijon mustard
1 pasteurized egg yolks
1/2 clove garlic
21⁄2 tsp. lemon juice
1/4 ripe, Fresh California Avocado, seeded and peeled
11⁄2 Tbsp. avocado oil
1/2 tsp. fresh dill, washed and stemmed
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