The dish grew into this recipe and is a fit for the holiday season with its festive color, playfulness, and flavors fit for a celebration like Bubbles and Bites. I personally love how it combines flavors of all of the seasons and though it is served cold and in the winter, it inspires images of the ocean in the summer, spring flowers, fall foliage and winter celebrations!

Ingredients

5 Avocados

Cracked Black Pepper, Lavender and Rosemary Crème Fraiche

~1.5 cups crème fraiche or sour cream,

~1 tsp lavender (dried or fresh depending upon availability)

~1/2 tsp fresh ground black pepper

~1/4 cup chopped rosemary (fresh)

~juice of four limes

~a touch of heavy cream to thin the crème fraiche/cream if necessary.

~Salt to taste.

Fig Chutney:

~1 lb dried Black Figs

~1 cup apple Juice

~½ cup brown sugar

~1 Bay leaf

~1/2 tsp salt

~1/2 tsp pepper

~1/2 cup water

~1/2 cup ver jus (or white wine)

~1 apple (cored) you need this for the pectin to naturally tighten the sauce

November Holiday Dish

Grilled Florida Avocado Stuffed with Lavender & Rosemary Crème Fraiche Lobster topped with Fig Chutney

Preperation

Avacados

~Cut the avocados in half lengthwise-giving you 10 portions

~Leave the skin on (just use a pairing knife to make a flat surface on the curve) to allow the avocado not roll around on the plate, drizzle with a tiny bit of olive oil and lime & reserve.

For the Lobster in Crème Fraiche

~Take about a pound of cleaned and chopped lobster meat (crab meat can be substituted) and toss it with the Cracked Black Pepper, Lavender and Rosemary Crème Fraiche. Keep the cream reserved and nice and cold. It can be made up to a day in advance.

Fig Chutney:

Bring to a simmer and allow to slowly cook for about ½ an hour, then puree, allow to cool and reserve- can be made up to 3 days in advance and holds long enough to use for Peanut Butter Jelly Sandwiches or as an accompaniment for holiday leftovers.

To complete the dish:

On a grill pan:

Place the Avocado pulp side down- allow to grill for about a minute- turning to make "x" grill marks. Do not grill the skin side.

Pull off the grill and place on a platter- then spoon your lobster mix into the area where the seed was. Garnish with a little fig chutney and a touch of fresh tomato salsa if desired.

Enjoy!