3 Inch Lobster Avocado Cups
- 4 pounds low-fat mayonnaise
- 6 ounces extra virgin olive oil
- 2 cups chives, finely chopped
- 2 quarts ripe avocados, medium diced
- 6 pounds cooked lobster meat, medium diced
- Salt and pepper to taste
- 24 Athens® 3 Inch Phyllo Shells
- Avocado slices for garnish
- Chives for garnish
In a large bowl, combine mayonnaise, olive oil and chives. Fold in the avocado and lobster meat mixing lightly. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Portion 6 ounces of filling into each Phyllo shell. Garnish with avocado slice and chives. Serve immediately.