There were a few things I could guarantee happening every summer growing up. The daily departure to camp, coming home dirty and tired and yet still wanting to go out with friends and cousins and lastly getting my hands on all the lobster I possibly could.
That was probably one of the greatest things about living on the East Coast, relatively close to Maine, as soon as their lobster season came in we’d reap the benefits of down on Long Island.
I fondly remember my Uncles taking my cousins and I out to the dive bar in town for their $10 lobster special for lunch, my parents and I heading over to the seafood shack to either eat them in house or bring a few home to steam and make a mess in the back yard. Just like everything else Dad did, he always picked out the best lobsters.
By 10, I was a lobster cracking pro.
By my 20s, if you’d let me I’d easily take down more than one in one sitting (what? it’s all shell)!!
These’s days, I like to upgrade my lobster dinners and pair them with my current food obsession, avocados.
So how do we improve on a food that’s already pretty delicious on it’s own? Simple you put it together with some avocados for the best tacos you’ll eat all summer long.
48 beautiful California grown avocados.
Perfect for an avocado lover like me. I have one pretty much every day with breakfast, lunch or dinner and each time I have a bite I know I’m getting heart healthy fats, fiber, folic acid and vitamins. As California Avocados calls it they are a “nutrient booster.”
It’s time to start looking at avocados in a different light, they aren’t just a vehicle for guacamole but I thought we’d step away slowly with just a salsa.
A few cooks notes: If the cost of lobster is what’s preventing you from making this recipe you don’t need to purchase a lot. The meat from 1 lobster will give you about 6 tacos, perfect for 2 people.
If you aren’t comfortable or don’t know how to crack a lobster just purchase some frozen lobster tails. They do cost a little more but you don’t have to break down an entire lobster. You would need 2 lobster tails.
Instead of steaming the lobster you can grill it for a little more flavor.
Disclaimer: I was provide with a case of avocados from California Avocado for recipe development. All opinions stated are my own.