Avocado Butter is what happens.
Over spring break, I conjured up my mother’s recipe for Avocado Butter when faced with an unlikely problem: too much lobster.
It was the last week of lobster season in the Caribbean, and fishermen were heading out in their small skiffs every day, coming home with buckets of lobster to buy for a pittance.
We bought as much as we could carry, with all the cash in our pockets. How could we resist?
To read more and learn how to make your own mouthwatering blend, head on over to jacksonholefoodie.com.