Fruitful Avocado Lobster Salad

Ingredients

• 2 lobsters (each 700 g)
• 1 chili pepper
• 1 ripe Mango
• 1 Avocado
• juice of 1 lemon
• 1 tbsp chopped coriander leaves
• 0.5 chili pepper
• 1 Spring onion
• Juice of 1 lime
• 3 tbsp sunflower oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the lobsters with the chili pepper in plenty of salted water for 15 minutes. Let them cool in the cooking liquid, then drain. Separate the lobster tail from the body by gently turning it; press the shell until it cracks or cut it open with scissors (lay the lobster on its back and slice along the soft lower shell). Release the tail meat and split it lengthwise. Cut into even slices. The remaining lobster meat can be released from the claws as desired and added to the salad.

2. 2.

   Peel the mango and slice finely, removing the pit. Halve the avocado, remove the seed, scoop out the flesh, dice small, and drizzle with lemon juice.

3. 3.

   Peel and finely chop the spring onion. Finely chop the chili pepper. Whisk together oil, lime juice, onion, chili, salt, and pepper to make a dressing. Gently fold lobster meat, mango, and avocado into the dressing and chill for 2 hours. Serve sprinkled with coriander.

4. 4.