Lobster and Corn Guacamole


I'm not going to get too much into it, but... I went AWOL yet again.
Short story is that I decided to get healthy and no matter how much I love my blog, I had to put it on the back burner. The way I was cooking (and eating) before was not going to work with my new lifestyle and I couldn't handle any traps and temptations (trying out yummy recipes for the blog).
Some people might think that doesn't make that much sense, but I had to do what was right for me.

Why didn't you just start blogging about your new lifestyle?
Well, I was so not inspired by it. Not enough to blog about it. It was quite uneventful.
Unfortunately, for the first year of my new journey I was really relearning how to eat and I cooked the bare minimum, like grilling my veggies and proteins. Making avocado toasts and boiling eggs. Tossing a salad. That is ALL that I did and it worked wonders. Well, that and working out for hour and a half seven days a week. I lost a tremendous amount of weight and kept it off for a few years now but it is still a struggle EVERY SINGLE DAY.
I am never going to be someone who doesn't dream of new exciting dishes, juicy burgers, creamy curries and pasta. ALL the pasta. But! Now I have an agreement with myself. I get to eat those but very rarely and in very small quantities. Unless we are traveling of course. If we are traveling then all the bets are off.

Which brings us to this holy guacamole! We had this amazing lobster guacamole on our recent trip. We had a LOT of amazing food actually. I had the best paella of my life in the same restaurant, something I will surely try to recreate as well.
As for this guacamole? I just have no idea what are all the amazing ingredients that were in there but this is close enough. It's really delicious!
Here it goes:

Lobster and Corn Guacamole
serves 4

2 large Haas avocados
2 lobster tails
1 ear of corn
1 red onion (1/3 for guacamole part, 2/3 for pickling)
1 Tbsp of finely chopped Jalapeno
1/4 cup Mexican crema
4 Tbsp of queso fresco
2 limes
1 clove of garlic
hot sauce
salt and pepper
olive oil

This guacamole comes in two parts. The main part which is technically the guacamole part and the delicious corn and lobster topping smothered in Mexican crema and hot sauce.

Start with grilling your corn and lobster tails.  First I rubbed the corn wth tiny bit of olive oil and seasoned it with salt. I grilled it on medium heat for about ten minutes, until it was nicely charred on all sides. That is important.
I cut the lobster tails lengthwise and also rubbed them with a little olive oil and grilled them for just a few minutes until they were just done. No more than 4 minutes.
Set both aside and let cool.

Finely chop 1/3 of the onion and mince the garlic clove. Slice thinly the rest of the red onion and put it in a bowl with a mix of half water and half white vinegar, a few pinches of salt and small spoon of sugar. Mix well and leave it for about half an hour. You can do this in advance also and keep in a jar in fridge for about a week.
Chop the cilantro (I like cilantro a lot I used about half a bunch, without the stems) and the jalapeno.
When corn is cool enough to handle cut the corn of the cob and set aside.
Remove the lobster meat from the shell and chop it in small chunks.

Now cut your avocados in half and remove the seed. I like some texture in my guacamole so I cut one of the avocados in medium size chunks and the other one I smashed in a bowl with the fork. Next step is juicing one lime over the avocado, adding 1/4 of the corn, diced onions, minced garlic and cilantro (reserve a little for garnish) jalapeno and 3/4 of the lobster. Season with salt and pepper and mix well. Check for seasonings and transfer into a bowl you will serve it in. Make sure it has enough room for the following topping.

Mix most of the remaining corn (leave a few kernels for garnish - which I forgot), lobster and 1/4 cup pickled onions with Mexican crema and as much of hot sauce as you like. I used about half of a Tbsp. Add juice of half the lime (leave some wedges for serving on the side), 3 Tbsp of queso fresco and season with salt and pepper.
Serve on top of the guacamole and garnish with some extra cilantro, corn kernels, queso fresco and pickled onions, if desired put lime wedges on the side.

This is amazing on it's own, with tortilla chips or as I ate it with romaine lettuce spears instead of the chips. I didn't even feel like I needed chips if I'm being honest.
Also, while a wonderful appetizer, it was filling enough to be dinner on it's own or as a side to a juicy steak or fish. I hope you try it!


  1. Your recipe article is just so mouthwatering. The pictures of the dish look so yummy. I will surely try this one out today. My kids simply love avocados. Thank you so much for sharing!