JH Foodie: Too Much Lobster With Avocado Butter


jackson hole foodie, jh foodie, annie fenn, dishing jh, jh dishing, dishing jackson hole, recipe, avocado butterSomething magical happens to the humble avocado when it is smashed together with a stick of butter, a squeeze of fresh lemon juice, minced garlic and sea salt.

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.










About Author

A retired gynecologist turned food writer, Annie Fenn writes about food and life in Jackson Hole. Lately, she has been struggling to keep up with the caloric needs of her two soccer- and skiing-obsessed teenage boys. Find more of her recipes at www.jacksonholefoodie.com and follow her on Instagram @jacksonholefoodie for more frequent foodie inspiration.

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