This recipe from the Ruby’s Retro Cookbook is from the kitchen of Shop Owner Cheryl Nugent of Longbottom House on Ruby Lane. Cheryl has been a Shop Owner with Ruby Lane since 2013 and says of her love of collecting: “When your newlywed home was part of an antique shop in New England, it is hard to resist the lure and romance of antiques and vintage finds, and the adventure of discovery and research that went along with that experience.”
4 large ripe avocados
1.5 cups mayonnaise (light is fine)
1/2 cup diced, cooked lobster meat
1/2 cup cooked tiny shrimp (or chopped)
1/2 cup cooked bay scallops
1/4 cup finely diced celery
4-5 dashes Tabasco sauce
1 tbsp Worcestershire sauce
1 tablespoon chopped fresh chives
4 hard boiled eggs, finely chopped
8 pitted black olives
8 sprigs fresh parsley
Peel avocados, cut in halves, remove pits. Set aside. In a mixing bowl, combine mayonnaise, lobster, shrimp, scallops, celery, Tabasco sauce, Worcestershire sauce, and parsley. Mix to coat well. Divide evenly among the avocado halves in smooth rounds.
Final Touch: Top each with an extra dab of mayonnaise. Finely chop eggs and mix with parsley and arrange mixture around the top of the avocados. Center an olive and sprig of parsley on each.
Refrigerate for at least one hour. Serve very cold with cheese sticks or crackers.
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