Panko-crusted tomato with lobster salad & avocado puree
Prep time
Cook time
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A thick slice of heirloom tomato coated with panko and lightly fried, then topped with sweet lobster salad and served with a silky avocado puree: a dish that looks elegant but is surprisingly easy to make.
Author: Erin Berdan
Recipe type: Appetizer
Cuisine: American
Serves: 2-4 servings
Ingredients
Meat from 2 cooked lobsters, cut into chunks
1 celery stalk, diced
1 Tbsp. mayonnaise
1 tsp. minced fresh chives, plus more for garnish
½ tsp. ketchup
1 large ripe tomato
½ cup flour
1 egg, beaten
¾ cup panko breadcrumbs
Canola oil for frying
1 ripe avocado
2 sprigs cilantro
½ tsp. olive oil
Instructions
To make the lobster salad, combine the lobster, celery, mayonnaise, chives and ketchup in a bowl. Stir to combine. Season to taste with salt and pepper. Cover and chill until ready to use.
Cut two ½-inch thick slices from the middle of the tomato. Season with salt.
Heat a pan over medium heat and add ¼ inch of canola oil. While the oil heats, dust the tomato slices with flour. Dip in the egg then the panko and the fry until golden, about 1 minute per side.
Drain on paper towels.
Combine the avocado and cilantro in a blender (or use a stick blender). Add the olive oil and salt and pepper to taste. Blend until smooth.
To serve, spread some of the avocado puree on a plate. Top with a tomato slice and then pile some of the lobster salad on top. Garnish with chives, if desired. Serve immediately.
NOTE: this fed 2 of us for lunch. If serving as a first course, make 4 tomato slices and divide the lobster among 4 plates.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lobster-salad/