Lobster Bites & Avocado-Shrimp Salad: Lunch With The Ormond Beach Observer

Lobster Bites & Avocado-Shrimp Salad: Lunch With The Ormond Beach Observer

July 20, 2014

I had the honor of preparing two special dishes for Ormond Beach Observer today: Luscious Lobster Bites and Avocado-Shrimp Salad. I have to give huge thank you’s to everyone at Observer, and especially to Jared Mauldin, for making the video shoot a success and keeping it so much fun! I look forward to sharing more videos and fabulous food with all of my wonderful Ormond Beach friends. Thank you! Frankie Lobster Bites. This dish might just top your list of must-serves once you taste how luscious these bites really are! The purity and cleanness of the lobster shines through without the need for garlic (though feel free to add it). These lobster bites are sexy enough for intimate dining or easy and elegant anytime entertaining. For this recipe, I chunked lobster and served it in escargot dishes for individual bites. Depending on the size of your escargot bowls, judge how big each piece should be. Be generous with the portion, and remember that it will shrink up a bit during cooking. If you don’t have escargot dishes, you can use any small to medium-sized shallow bowls. Try this recipe while lobster is in season you’ll be happy you did! *I don’t recommend Haas for this recipe unless you’re making an appetizer instead of a meal.

Category Salad
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


Lobster Ingredients:
1 Medium lobster tail per dish, cut into chunks
1 stick Butter, room temperature
1 Lemon, zested
1 T Fresh tarragon, minced
1/2 tsp Sea salt
Freshly grated black pepper
1/4 C Parmesan cheese, grated
1 T Panko bread crumbs
Minced garlic (optional)
Salad Ingredients:
2 Large avocadoes*
16 Extra large shrimp; cooked, peeled, deveined, and cut into small pieces; reserve 4 whole shrimp with tail on, skewered, for garnish
1/4 Red onion, small dice
1/3 C Jicama, small dice
1 Ripe mango, peeled and diced
1 Jalapeno, diced (seed if less heat desired)
1/2 Red pepper, diced
1 T Freshly grated ginger
Zest of one lime
Juice of two limes
Cilantro leaves
Avocado oil, sesame oil, or grapeseed oil
Green peppercorns, crushed
Optional (add and/or substitute):Celery
Celery leaves, for garnish
Whole kernel corn
Grilled corn, cut from the husk
Diced tomatoes
Green onion/chives
Toasted sesame seeds


  1. Serves 4
  2. Lobster Preparation
    1. Turn broiler to high. In a small bowl, mix together butter, lemon zest, tarragon, salt, pepper, and garlic (if using).
    2. In a separate small bowl, mix together parmesan and Panko.
    3. Place lobster chunks into individual serving dishes. Place a small dollop (about 1 tsp) of butter mixture on top of each lobster bite. Add more depending on the size of the chunks. Top with cheese mixture.
    4. Place under broiler for 4 to 6 minutes or until butter is bubbly and cheese is melted.
    5. Finish with a few drops of fresh lemon juice over top, and serve hot.
    Salad Preparation
    1. If you use frozen shrimp, rinse then let thaw slightly. Drain well, and pat dry.
    2. Cut shrimp, removing the tails, and place in a large bowl. Add ingredients you're using to the shrimp, and stir in lime juice, lime zest, salt, and a drizzle of oil. Mix, cover, and place in refrigerator.
    3. When ready to serve, cut the avocados in half lengthwise, and remove the pit. Slice a small piece off the bottom of each avocado half so that it sits flat on your plate. Drizzle with lime juice, and season with salt and pepper. Fill each half with the shrimp mixture. Season with salt and pepper, and garnish with cilantro leaves and skewered whole shrimp.

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