Fruity Avocado Salad with Lobster
- 2 crayfish (700 grams)
- 1 chile pepper
- 1 ripe Mango
- 1 Avocado
- lemons (juice)
- 1 tablespoon chopped Coriander
Cook the lobster and the chile pepper in salted water for 15 minutes. Leave to cool in the cooking water then drain. Separate the lobster tail by gently twisting the body. Press the heel of your hand on the shell until it bursts or lay the lobster on its back, then use scissors to cut the sides of the soft bottom shell. Remove the tail meat and halve lengthwise, then cut the tail into equal slices. Remove the rest of the lobster meat from the claws.
Peel the mango, remove the pit and cut the pulp into thin slices. Halve the avocado, remove the pit, cut the pulp into small cubes and sprinkle with lemon juice.
Peel and finely chop the scallion. Finely chop the chile pepper. For the salad dressing, mix sunflower oil, lime juice, chopped scallion, chopped chile pepper and season with salt and pepper. Gently mix the lobster meat, mango and avocado with the salad dressing. Chill for 2 hours. Serve sprinkled with cilantro.