Lobster Stuffed with Avocado Shrimp Salad on Sprouts

Ingredients

• 2 lobster (about 680 g)
• 2 avocado
• 1 lemon (juice)
• 1 small red onion
• 1 Spring onion
• 0.5 red bell pepper
• 3 handfuls sprouts (e.g., broccoli)
• 100 g honeydew melon flesh
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 8 shrimp (ready‑made, peeled and deveined)

Instructions

1. 1.

   Bring 2-3 liters of water to a boil in a pot. Submerge the lobsters head‑first into the bubbling water and cook for about 12 minutes. Remove from water, let cool, break off the claws and split the lobster tail lengthwise.

2. 2.

   Peel the avocados, remove the pits, dice them, and immediately drizzle with 1-2 tbsp lemon juice.

3. 3.

   Peel the red onion and slice it into thin rings. Trim, wash, and slice the spring onions into thin rings. Wash, trim, and dice the bell pepper finely. Rinse the sprouts and pat dry on kitchen paper. Dice the honeydew melon flesh very finely as well.

4. 4.

   Combine avocado, both types of onion, melon, pepper, and half the sprouts in a bowl. Mix with 3 tbsp olive oil, remaining lemon juice, salt, and pepper.

5. 5.

   Wash the shrimp, pat dry, and sauté them in 1 tbsp hot olive oil for 1-2 minutes until pink. Season with salt and pepper.

6. 6.

   Distribute the remaining sprouts on plates. Extract the lobster meat, dice a little of it, and mix into the salad. Stuff the lobster shells with the salad mixture and serve.