Lobster-Stuffed Avocado with Mango Salsa and Chili Beurre Fondue

Recipes
August 12, 2010

This indulgent summer recipe was stolen with permission from Executive Chef Scott Halverson who is drawing fans to prasino with his seasonal, locally-grown, organic fare.

This indulgent summer recipe was stolen with permission from Executive Chef Scott Halverson who is drawing fans to prasino with his seasonal, locally-grown, organic fare.

Located 13 miles west of Chicago, in LaGrange, prasino is committed to promoting organic agriculture and supporting local growers and artisanal food producers. The commitment to sustainability goes beyond the "back of the house" and is evident in prasino's eco-chic design. Light fixtures are crafted from recycled wine bottles and cardboard boxes. Tabletops use wood rescued from the demolition of Sportsman's Park Race Track and floors are reclaimed oak planks salvaged from a barn.

The prasino philosophy reflects the values of its owners, the Maglaris family, who have been in the cafe business for three generations and are very passionate about great tasting food. The family's appreciation for organic agriculture and artisanal food stems from the experience of growing their own food in Greece as well as making honey, cheese, yogurt, olive oil and wine.

The menu offers vegetarian, vegan and gluten free dishes made into familiar items including crepes, frittatas, homemade soups, paninis and flatbread pizzas. Prasino also features a juice bar serving fresh juices, smoothies, organic coffee and tea as well as a spirits menu highlighting organic cocktails.

Signature prasino items include: Caprese Eggs Benedict, with English muffin, sliced tomato, basil, mozzarella, poached eggs and Hollandaise sauce and Banana Bread French Toast, dipped in thick cinnamon custard, topped with sautéed bananas. All of prasino’s house-made desserts incorporate organic flour, sugar, fruits and dairy.

The cafe grows a good majority of its organic produce at its exclusive crops located at Heritage Prairie Farm in Elburn, IL. In addition, prasino maintains two beehives at Heritage Prairie Farm; using the Midwest honey in several dishes. They use 100% sustainable seafood and shellfish - from line-caught Alaskan black cod to Tasmanian salmon - sourced from environmentally-friendly purveyors, Eggland’s Best ® organic eggs and Niman Ranch ® antibiotic and hormone-free meats.

About the chef: a veteran in the kitchens of private clubs and luxury hotels, Chef Halverson is armed with a culinary arts degree from Le Cordon Bleu. He started his career at the five-star Driskill Grill in Austin’s historic Driskill Hotel, going on to become sous chef at La Valencia Hotel in La Jolla, California. From here, Halverson went on to lead the kitchen as executive chef at Chive, the James Beard award-winning restaurant in San Diego before returning to Texas. He returned to his roots as chef de cuisine at The Driskill Hotel in 2008, prior to being named executive chef at prasino.

prasino Restaurant
93 South LaGrange Road
LaGrange, IL 60525
708 469 7058

Lobster-Stuffed Avocado with Mango Salsa and Chili Beurre Fondue is served at prasino for $14. 
This recipe makes 2 restaurant servings.

Lobster-Stuffed Avocado with Mango Salsa and Chili Beurre Fondue Ingredients:
1 head butter lettuce
1 Hass avocado, halved
5 ounces Maine lobster, cooked (poached)

Chili Beurre Fondue Ingredients:
¼ cup white wine
¼ cup cream
¼ cup lemon juice
1 cup lobster stock
1 stick (¼ pound) butter (chopped into pieces)
1 teaspoon chili flakes
Salt and pepper

Mango Salsa Ingredients:
1 mango, diced
1 red onion, diced
1 red bell pepper, diced
1 jalapeno, minced
1 bunch cilantro, chopped
Juice of 1 lime
Salt and pepper

Steal This Recipe® Step by Step Instructions for the Chili Beurre Fondue: 
Combine the white wine, cream, lemon juice and lobster stock in a medium saucepan. 
Remove from heat, whisk in butter, chili flakes, salt and pepper to taste. Set aside.
Bring to a boil and reduce by two thirds. 
Add the butter, chili flakes, salt and pepper to taste. Set aside.

Steal This Recipe® Step by Step Instructions for the Mango Salsa: 
Mix together the mango, red onion, red bell pepper, jalapeno and cilantro. 
Stir in the lime juice and salt and pepper to taste.

Steal This Recipe® Step by Step Instructions for Plating:
With a large spoon scoop the avocado halves out of the skin, while taking care to keep the flesh in one piece.
Place three leaves of butter lettuce on each plate. 
Place avocado half on top, and mound half of lobster meat over avocado.
Top with Mango Salsa and Chili Beurre Fondue and serve.

Nutrition facts per serving provided by prasino: 
813 calories, 
63 g fat, 33 g saturated fat, 
188 mg cholesterol, 
42 g carbohydrates, 
23 g protein, 
940 mg sodium, 
9 g fiber