Tempura Avocado Stuffed with Lobster and Mascarpone with Sexy Sauce

Recipe compliments of Chef Michael Long

This gorgeous dish was a featured recipe from Passion on a Plate cooking class.

Lobster and Mascarpone Filling

• 2 lobsters, blanched, shelled and meat diced. Reserve shells
• 1 cup cream cheese, softened
• 1 cup mascarpone
• 2 Tbsp. grated fresh ginger
• 1 bunch scallions, sliced
• 2 eggs
• 1 Tbsp. hot chili garlic paste
• 8 avocados, medium ripe

Mix the lobster meat with cream cheese, mascarpone, ginger, scallions, eggs and hot chili garlic paste.

Peel each avocado without smashing. Cut each avocado in half. DO NOT BREAK UP! KEEP HALVES INTACT! In each avocado cavity half, stuff with lobster and mascarpone filling. Press the halves back together and dust with flour. Heat up oil to deep fry.

Tempura Batter

• 1 egg yolk
• 1½ cups ice water
• 2 cup cake flour
• 1 cup panko
• 1 tsp. baking powder
• ½ tsp. sesame oil
• ¾ tsp. salt and ½ tsp. white pepper

Mix ingredients together and set aside.

Sexy Sauce

• 2 cans crushed tomatoes
• 1 can tomato paste
• 1 jar carrot juice
• 2 Tbsp. Sriracha
• 1 cup Grand Marnier
• Reserved lobster shells

Mix ingredients together  and simmer 45 minutes. Strain. Make sure to push hard on lobster shells to extract all goodies. Dip avocados in tempura batter and fry until crisp.  Serve the warm avocados over the sauce. Serves 8