for 2 servings
small lobster (about 500 g | 3 cups cooked)
Avocado (pitted and chopped)
- 2 tablespoons
tomatoes (cored and diced)
- 1 ¾ cups
canned Sweet corn (drained)
- freshly ground peppers
Remove the lobster meat from the shell. Finely chop the meat from the claws and cut the rest into bite-sized pieces. Season lightly with salt and pepper.
Mix the avocado flesh with lemon juice and season with salt and pepper.
Place a ring approximately 12 cm in diameter on a plate and put in half the avocado, then half the tomato and press down slightly.
Now add half the chopped lobster meat and half the sweetcorn kernels. Carefully remove the ring and put half of the pieces of lobster meat on top. Repeat with the remaining ingredients.
Serve garnished with corn salad.