Lobster with Vanilla and Sweet Chili Butter Sauce
1 Lobster, steamed and shelled – claw meat, lobster tail, cut in half
2 tablespoons butter
1 teaspoon vanilla paste
fresh cracked pepper
2 tablespoons sweet chili sauce
Juice of one lime
Sauté lobster meat in melted butter. Sprinkle lightly with allspice, fresh cracked pepper; stir in sweet chili sauce, vanilla paste, and lime juice until heated through.
2 large or 3 medium California (Haas) avocados, peeled, pitted and cut into 1/2-inch cubes
1 medium tomato, seeded and chopped
1 small red onion, minced
2 large scallions, thinly sliced
¼ to ½ cup fresh lime juice
Kosher salt and white pepper, to taste
1 ½ tablespoons fine-chopped cilantro
1 tablespoon peeled and grated ginger root
1 teaspoon Asian hot sauce
To make guacamole: In a nonreactive bowl, gently stir together avocados, tomatoes, onions, scallions, 1/4 cup lime juice, salt and pepper, as needed. Add cilantro, ginger root, and hot sauce. Taste and adjust seasonings, adding more lime juice or salt.
To Plate: You can garnish with chives, mint, and shrimp chips.