NEXT: We Cook! Mill’s Tavern’s Crab, Lobster, and Avocado Parfait

by Chef Ed Bolus, contributing writer – executive chef, Mill’s Tavern

Crab, Lobster, and Avocado Parfait (Serves 4):
A light and refreshing dish that layers sweet crab, succulent lobster, and creamy avocado, creating a perfect blend of flavors. Ideal as an appetizer or a light meal for special occasions.
 
Total Time: 20 minutes
 
INGREDIENTS:
For the Crab Layer:
8 oz. lump crab meat, picked over for shells
1 tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
1 tbsp. finely chopped fresh chives
Salt and pepper to taste


For the Lobster Layer:
8 oz. cooked lobster meat, diced
1 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 tsp. finely chopped fresh tarragon (or parsley)
Salt and pepper to taste


For the Avocado Layer:
2 ripe avocados, peeled, pitted, and diced
1 tbsp. fresh lime juice
Salt and pepper to taste
 
For Assembly:
4 small glasses or serving bowls
Fresh microgreens or sprouts for garnish
Optional: Lemon wedges for serving


INSTRUCTIONS:
Prepare the Crab Layer:
In a bowl, combine the crab meat, mayonnaise, Dijon mustard, lemon juice, and chives.
Mix well and season with salt and pepper to taste. Set aside.


Prepare the Lobster Layer:
In another bowl, combine the lobster meat, mayonnaise, lemon juice, and tarragon.
Season with salt and pepper to taste. Set aside.


Prepare the Avocado Layer:
In a separate bowl, gently toss the diced avocado with lime juice, salt and pepper to taste.


Assemble the Parfait:
For the first layer, divide the avocado mixture evenly among the 4 serving glasses or bowls.
Add the crab mixture on top of the avocado layer in each glass, spreading it evenly.
Top with the lobster mixture.
Garnish with microgreens or sprouts.
Optional: Serve with lemon wedges for an extra citrusy finish.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.