Yum! Whether you're celebrating Robbie Burns Day, Lunar New Years, or just enjoying your weekend, this dish makes a deliciously, decadent finger food.
Lobster Salad with Wonton Cones and Avocado Mousse
Get fancy this weekend with some lobster and avocado mouse!
Ingredients for Lobster Salad:
- 2 cups of fresh or canned lobster, roughly chopped
- 2 sprigs of green onion
- 1 red pepper
- Salt
- Pepper
Ingredients for Wonton Cones:
- Wonton wrappers
- Sugar for sprinkling
- Melted butter
- A pastry brush
- A Pastry piping tips (about 10-15)
- Salad wraps with mango chutney
Ingredients for Avocado mousse:
- 1 avocado
- 1 tbsp lemon juice
- A piping bag with a star tip
- *Available from Well Seasoned
Instructions:
- For the lobster salad, mix all of the ingredients.
- For the won ton cones, preheat the oven to 375. Place as many wonton wrappers as you have piping tips on the counter, laid out individually.
- Brush with the melted butter and flip over. Brush again with the melted butter and then add a sprinkling of sugar to them.
- Wrap each wonton around a pastry tip and place on a baking sheet lined with parchment paper.
- Bake in oven for 6-7 minutes, until starting to brown.
- Remove the tips from the won tons while they are still hot (tweezers are good for this).
- For the avocado mousse, blend the avocado and lemon juice in a food processor until smooth. Place in a piping bag.
- Pipe the mousse into the cone, then add the lobster salad and serve.
Prep Time:
45 Minutes
Cook time: 6-7 Min
