Lobster and Avocado

Name: Lobster and Avocado
Yield: makes 8 tacos
Ingredients: 1 pound cooked lobster meat or cooked large Gulf shrimp (20–26 count) or Dungeness crab; 2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice; 3 tablespoons fresh lime juice; 3 tablespoons plus 2 teaspoons lemon-infused olive oil (page 162); 2 small avocados, peeled, pitted, and cut into 1/4-inch dice; Pinch of fine sea salt (optional); 2 cups mâche; 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Frozen black truffle, thawed and thinly shaved, or black truffle oil (optional)

January 26, 2012

One of the best lunches I’ve ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I’ve recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.

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