Lobster Guacamole Recipe
Fancy and flavorful, this guacamole is sure to impress your friends and your tastebuds without a lot of effort! Perfect for a fun summer spin on the classic guacamole recipe.
How to Make the Best Lobster Guacamole
Lobster guacamole takes the classic avocado dip and elevates it to restaurant-quality elegance with succulent lobster meat sautéed in butter. This show-stopping appetizer combines the creamy richness of perfectly ripe avocados with fresh lime, jalapeño heat, and aromatic cilantro—then tops it all off with buttery, tender lobster. It’s the kind of dish that looks like you spent hours preparing it, but it’s surprisingly simple.
Perfect for summer entertaining or special occasions, this lobster guacamole impresses without requiring a lot of effort. The key is using high-quality lobster meat and ripe avocados, allowing the fresh ingredients to shine. The warm lobster draped over cool, creamy guacamole creates a beautiful contrast in both texture and temperature, making every bite memorable.
Whether you’re hosting a dinner party, celebrating a milestone, or simply treating yourself to something luxurious, this recipe delivers sophisticated flavor that’s sure to have your guests asking for the recipe. The combination of Mexican flavors with the elegance of lobster proves that the best dishes are often the simplest ones.
Lobster Guacamole
Fancy and flavorful, this guacamole is sure to impress your friends and your tastebuds without a lot of effort! Perfect for a fun summer spin on the classic guacamole recipe.
Ingredients
Guacamole Base
Lobster Topping
Instructions
Prepare the Guacamole
- Carefully cut the avocados in half, remove pit and skin. Using a large whisk or potato masher, mash the avocados and mix ingredients together. This will create a smooth guacamole but still leave some larger avocado pieces for texture.
- Add the lime juice, jalapeño, red onion, garlic, cilantro, roma tomato, and salt. Transfer to the bowl you plan to use for serving. Be sure to leave enough room to pile the lobster on top.
Cook the Lobster
- In a small saucepan, melt the butter on low heat. Add the thawed lobster meat, simmer on low for 4 to 5 minutes while continually spooning butter over the meat.
- Scoop the lobster out with a slotted spoon or tongs and pile on top of the guacamole. You want to shake off any excess butter before adding so it doesn't pool on top of the guacamole.
- Serve immediately or cover and refrigerate up to 1 to 2 days.
Notes
- Use fresh lobster meat if you prefer, allowing about 1½ lbs of whole lobster to yield 4 ounces of meat
- For a spicier version, keep the jalapeño seeds
- This recipe is best served immediately to prevent the avocados from browning