Avocado and rock lobster salad
Serve salad inside avocado shell halves or over shredded lettuce. This recipe will serve 8 people as a starter or 4 people as a main dish.
Ingredients
4 rock lobster (tails)
4 avocado
1 onion (chopped)
1 tablespoon olive oil
1 cup wine (white wine)
5 pepper (black peppercorns)
3⁄4 cup mayonnaise
3⁄4 cup cream
cayenne pepper (to taste, powder)
Instructions
Cook rock lobster tails
- In a pan, heat olive oil, onion, peppercorns and white wine to boiling point. Add lobster tails, lower heat and simmer for about 10 minutes.
- Remove from heat and allow to cool in the pan.
- Once cooled, remove meat from and slice tail.
Prepare the salad
- Halve avocados, discard stone and carefully remove flesh with a spoon, reserving the shells.
- Slice avocado and sprinkle with lemon juice to prevent discoloration.
- Pour mayonnaise and cream into a bowl, season with freshly ground black pepper, salt and cayenne. Stir.
- Add sliced rock lobster tails and avocado. Mix carefully, avocado flesh is easy to break.
- Fill empty avocado shells with salad and serve.
Yield
8 servings
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Notes
If you cannot find rock lobster tails, substitute with freshwater crawfish (crayfish). You will need 3-4 crawfish tails per rock lobster tail.
Source
Rock lobster meat is sweet and tender, a South African delicacy. The South African rock lobster is a type of spiny lobster. It can be found under the names of Cape lobster, South Africa crayfish or crayfish.
moderate, energy dense
fish & seafood, appetizer
South Africa food recipes
Food in Africa
Food in Africa