The one thing you must make at home this weekend: lobster guacamole.
Seriously — do it. Now.
I’ve made plenty of over-the-top guacamoles, but I’d never tried lobster guacamole until recently.
Oh my gosh. We made it, and it’s unreal.
Fun aside: I never cared for the “never have I ever” game after a bad experience in high school, but I’ll always make an exception for guacamole.
This is a slightly high-maintenance guac — more involved than a basic version but still straightforward — and it’s absolutely worth the effort. It shines as the main appetizer for a gathering, but it’s also perfectly acceptable as an indulgent solo snack.
Yes, you could technically have guac for dinner. No judgment here.
Look at that bowl — a big bowl of mashed avocado is pure joy.
The idea came from a crab guacamole I had recently. That version was almost ceviche-like on top of the guac, and while lump crab was delicious, I knew lobster would take it to another level.
I was right — lobster’s buttery texture and flavor make this dish special.
One tip: don’t fold all the lobster into the guacamole. You’ll inevitably get some with a chip, which is great, but for serving, build a perfectly seasoned guac base and pile the lobster on top. It looks gorgeous and keeps the buttery pieces distinct. Add plenty of sliced jalapeño for heat and fresh chopped cherry tomatoes for brightness.
And pair it with a big margarita. Trust me.
Lobster Guacamole
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Ingredients
- 2 3 to 4 ounce lobster tails
- 2 tablespoons unsalted butter
- 4 ripe avocados
- 1/4 cup chopped fresh cilantro plus extra for topping
- 3 tablespoons diced sweet onion
- 1 lime juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- sliced jalapeño pepper
- sliced cherry tomatoes
- tortilla chips for serving
Instructions
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Heat a skillet over medium. Pat the lobster tails dry. Melt the butter in the skillet, then add the lobster tails and cook until just opaque, flipping once, about 4 to 5 minutes. Remove from heat and chop one tail into bite-sized pieces.
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In a bowl, combine the avocados, cilantro, onion, lime juice, salt, and pepper. Mash and stir until combined, keeping the texture as smooth or chunky as you prefer. Taste and adjust seasoning with more salt, pepper, or lime if needed.
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Spoon the guacamole into a serving bowl and top with the chopped lobster. Add cherry tomatoes, jalapeño slices, and extra cilantro if desired. For a dramatic presentation, place a whole lobster tail on top.
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This is the plate of dreams.