Listen: Chef Mike Fagnoni, Co-Owner and Executive Chef at Hawks Provisions and Public House in Sacramento, CA partners with The California Avocado Commission (CAC) for some delicious avocado- based dishes. Chef Fagnoni and his wife Molly Hawks have two locations.
California Avocado and Lobster Roll
Prep time:25 minutes
Cook time:20 minutes
Total time:45 minutes
- 3/4 ripe, Fresh California Avocado, seeded and peeled
- 10-oz. cooked Maine lobster meat, chopped into large chunks
- 1/2 cup Lobster Dressing (see make-ahead recipe below)
- 2 Tbsp. butter
- 4 brioche rolls, tops split, sides trimmed and toasted
- 8 fresh dill pluches (the frilly part of the leaves without stems)
- Cut eight thin slices of avocado, then dice the remaining avocado into ¾-inch pieces and set aside.
- Place the lobster meat into a large mixing bowl and add the diced avocado and Lobster Dressing. Mix to coat, being careful not to crush the diced avocados.
- To toast brioche rolls, place a medium sized pan over medium heat. Add butter and place the buns cut side down, cook until lightly browned and crispy. Turn the buns over and repeat on the other side.
- Once toasted, spoon the lobster mixture into the bun, and garnish with avocado slices and dill pluches.
Lobster Dressing: Ingredients
Yields: 1/2 cup
- 1 tsp. Dijon mustard
- 1 pasteurized egg yolks
- 1/2 clove garlic
- 2 ½ tsp. lemon juice
- 1/4 ripe, Fresh California Avocado, seeded and peeled
- 1 ½ Tbsp. avocado oil
- 1/2 tsp. fresh dill, washed and stemmed
- 1/4 cup celery, finely diced
- 1/8 tsp. salt, or to taste
Lobster Dressing Instructions:
- Place Dijon mustard, egg yolk, garlic, lemon juice and avocado in a food processor or blender, then puree ingredients together.
- Slowly stream in avocado oil to create a smooth, creamy mixture.
- Remove dressing from food processor and stir in fresh dill and celery. Season with salt and set aside until assembly.
**Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
At-home chefs and California avocado fans can find these avocado trends, corresponding recipes, preservation tips and more at CaliforniaAvocado.com, and follow along on Facebook at Facebook.com/CaliforniaAvocados, and on Twitter and Instagram at @ca_avocados.
Savoring the Height of Summer with California Avocados
Summer means something different to everyone. Some look forward to cooling off on a hot day at the beach. Others enjoy the slower pace and time to cook at home. For California avocados, the sunny season symbolizes how delicious each moment can be, thanks to the bountiful availability of the fruit at their season’s peak.
The California Avocado Commission (CAC) partnered with Chef Mike Fagnoni, Co-Owner and Executive Chef at Hawks Provisions and Public House in Sacramento, CA to develop an undeniable summertime recipe. In doing so, Chef Mike combined one of New England’s iconic and classic creations, along with the Golden State’s favorite, heart-healthy superfoodto create the ultimate California Avocado and Lobster Roll.
“I always prioritize the freshest and most local ingredients,” said Chef Mike Fagnoni. “By marrying sweet, Maine lobster with creamy California avocados and grassy dill, I was able to create an easy but unforgettably delicious dish that can be served at any occasion.”
To fully take advantage of the summer’s produce offerings, be sure to include California avocados in all your seasonal dishes. Thanks to its “nutrient boosting” qualities, California avocados helps increase the absorption of fat-soluble nutrients like vitamins A, D, K and E.
- Peak California avocado season 2020: March through September
- While many avocados found in supermarkets in the U.S. are imported, travelling a long way to get here, so be sure to look for California on the label for California grown avocados
- California avocados are locally grown, fresh and fast to market
- California avocados are cultivated with uncompromising dedication to quality and freshness, by nearly 3,500 growers in the Golden State. These growers benefit from the coastal climate and ideal growing conditions of the region, including rich soil, warm sunshine and cool coastal breezes
- California avocado growers put care into how their trees are nurtured, planted and harvested. They put effort into keeping the land they grow on sustainable for generations to come
- The original Hass Mother Tree, the mother of all Hass avocados, is a California native. In the1920s, California grower Rudolph “Rudie” Hass revisited the avocado tree he had planted as a seed years earlier. The unique taste of its fruit piqued his interest, as it was richer and nuttier than other avocados he had tried. Now, approximately 80 percent of all avocados grown worldwide are the Hass variety
- There are eight varieties of avocados grown commercially in California, with the Hass variety accounting for approximately 96 percent of the total crop volume. Bacon, Fuerte, Gwen, Lamb Hass, Pinkerton, Reed, Zutano and now the GEM varieties also are grown in the state
- 2020 marks the third season that the GEM variety has been commercially available. GEM avocados are categorized as a Hass-like variety with an appealing flavor and beautiful appearance featuring gold flecks on a dark green skin
CALIFORNIA AVOCADO NUTRITION MESSAGES
1. Heart-healthy California avocados provide “good” fats to one’s diet.
2. California avocados are a heart-healthy fruit and a good source of fiber. Consuming foods rich in fiber
may reduce the risk of heart disease, obesity and diabetes
3. One-third of a medium avocado (50 g) contains 6% of the Daily Value for vitamin E, an antioxidant that
protects body tissue from damage and helps keep the immune system strong.
4. One-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins and minerals,
making it a nutrient-dense choice.
5. California avocados act as a “nutrient booster” by helping increase the absorption of fat-soluble
nutrients like vitamins A, D, K and E.
FREEZING YOUR CALIFORNIA AVOCADO
To freeze avocado halves, brush with a bit of lemon juice and wrap tightly in a clingy plastic wrap.
**Don’t leave any room for air – plastic wrap should cling into the curve where the seed was. Place into
a freezer safe bag, press out all the air, zip it closed, and place in the freezer. Remove each one
whenever you are ready to use it, let it thaw.
To freeze mashed avocado, place your scooped avocados into a bowl and drizzle with the juice of half
a lemon. Mash the avocados to your preferred texture. Place in a zip tight freezer safe bag, remove the
air and place in freezer.