Chilled Tian of Lobster
2 ripe mangos ~ peeled and diced
1 ripe avocado ~ peeled and diced
4 tablespoons extra-virgin olive oil
1-1/2 tablespoons fresh lemon juice
2 tablespoons minced green onion
2 tablespoons finely slivered mint leaves
Salt and freshly ground pepper, to taste
Basil Oil (see recipe below)
4 pieces PVC pipe — each 3-inches in diameter and 4-inch long
1 bunch fresh basil
1 cup pure olive oil
In a bowl, combine the cooked lobster tail meat, the mango, the avocado, the olive oil, lemon juice, green onion, mint, salt and pepper. Toss gently until just combined.
Place the PVC pipe on a chilled salad plate. Evenly divide the lobster-mango mixture into each pipe and gently press down to compact slightly. Carefully pull the molds up and away, allowing the stacks to stand on their own. Drizzle a small amount of basil oil around each stack and garnish with the chives. Serve immediately.
Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.