World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 1/4 cup mayonnaise, divided
2 tbsp fresh orange juice
1/4 cup celery, chopped fine
2 tbsp shallots, finely minced
1 tbsp chives, chopped fine
1 tbsp tarragon, fresh and chopped
Lobster
1/2 cup mangoes, ripe and small diced
Salt and freshly ground pepper as needed
1 tsp Grand Mariner (orange liqueur)
1/4 cup Dijon-style mustard
2 tbsp Adobo sauce from canned chipotle chilies
1 tsp honey
1 tbsp lime juice
2 cups Panko breadcrumbs
1 tbsp Cajun seasoning
2 eggs + 3 tbsp water, beaten together
1 cup all-purpose flour
4 Haas avocados, ripe but firm
Vegetable oil for deep frying

Directions

1. To make the lobster salad, combine in a bowl ¼ cup of mayonnaise, orange juice, celery, shallots, chives and tarragon and mix well. Toss in the lobster and mango and mix. Salt and pepper as needed. Chill
2. To make the Chipotle Remoulade sauce: in a bowl, combine 1 cup mayonnaise, Dijon mustard, adobo sauce, honey and lime juice and mix well. Put Remoulade in a squeezable plastic bottle and set aside. If the remoulade seems too thick, add a little water.
3. To make the fried avocados, in one bowl add the Panko breadcrumbs with the Cajun seasoning and salt and pepper. In another bowl add the beaten eggs and water mixture and in the last bowl add 1 cup flour. Halve the avocados, remove pit and with a spoon scoop the avocado out of each half in one piece. Dredge the avocado pieces in flour then egg and then the breadcrumbs. Fry in oil at 375 degrees for 1-2 minutes per side until golden. Remove from the oil and drain on a paper towel.
4. To assemble the appetizer, place the avocado halves on a platter. Top with a heaping serving of lobster salad. Drizzle with the Chipotle Remoulade. Bon Appetit!

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