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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Woman's Day Encyclopedia of Cookery, Vol. I
Servings: 2
½ cup diced cooked lobster
1 cup flaked cooked crabmeat
1 tablespoon chopped peeled fresh tomato
½ teaspoon chopped chives or green onion tops
¼ teaspoon crumbled dried tarragon
½ teaspoon salt
3 tablespoon mayonnaise
¼ teaspoon chili powder
1 large ripe avocado, halved and seeded
4 strips pimiento
Combine first 8 ingredients and toss gently to mix. Spoon mixture into avocado halves. Top each with 2 crossed strips of pimiento. Serve on lettuce leaves.