Lobster and Avocado

• 1 pound cooked lobster meat or cooked large Gulf shrimp (2026 count) or Dungeness crab
• 2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
• 3 tablespoons fresh lime juice
• 3 tablespoons plus 2 teaspoons lemon-infused olive oil (page 162)
• 2 small avocados, peeled, pitted, and cut into 1/4-inch dice
• Pinch of fine sea salt (optional)
• 2 cups mache
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Frozen black truffle, thawed and thinly shaved, or black truffle oil (optional)

1. Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary.
2. In a bowl, toss the mache with 2 teaspoons lemon olive oil and a pinch of salt.
3. To serve, divide the dressed mache equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder.
4. Or, lean the filled shells in a row, propped upright, on a platter.
5. Eat right away.
6. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.

lobster, mangoes, lime juice, lemoninfused olive oil, avocados, salt, mache, corn tortillas, frozen black

Taken from www.epicurious.com/recipes/food/views/lobster-and-avocado-393991 (may not work)