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I'm from New England, where lobster is a tradition. My favorite way to use it: Combine a fancy ingredient like lobster with a humble ingredient like a tot. The avocado crema and hot sauce really make this dish, though.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 9 cups water and salt to a boil in a Dutch oven or large pot. Add lobster; simmer, uncovered, until shells turn bright red and meat is tender, 8 to 12 minutes. Drain. Cut tails lengthwise with kitchen shears through the center of the shells. Remove meat and chop into bite-sized pieces.

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  • Meanwhile, preheat an outdoor grill to high heat (450 to 650 degrees F (230 to 340 C)). Lightly coat a 10x15-inch baking pan with cooking spray.

  • Toss tots with oil on the prepared baking pan, then spread into a single layer. Transfer pan to grill; cook for 10 minutes, then toss to turn. Continue grilling, tossing occasionally, until tots are browned on all sides, about 15 minutes more.

  • Melt butter in Dutch oven over medium heat. Add lobster and bring to a simmer to heat through, 3 to 5 minutes.

  • Blend avocado, sour cream, and lime juice in a blender until smooth. Season with salt and pepper.

  • Transfer tots to a serving platter, and top with lobster and melted butter. Top with avocado sauce, Sriracha, and chives.

Cook's Note:

If using an oven, bake at 450 degrees F for 15 minutes, toss well, then bake another 10 minutes until browned on all sides.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.

Nutrition Facts

595 calories; protein 22.4g; carbohydrates 43.2g; fat 41.5g; cholesterol 112.5mg; sodium 2017.4mg. Full Nutrition
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