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Lobster and Avocado Salad from The Lobster in SM
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Serves/Makes:4 servings

  • 2 large ripe avocados
  • 2 cups (475 ml) cooked lobster meat (bite-size chunks)
  • 1/2 cup (125 ml) finely chopped celery
  • 1 tbsp (15 ml). fresh lemon juice
  • 1/2 cup (125 ml) mayonnaise
  • Dash of hot pepper sauce
  • Salt and pepper to taste
  • 2 hard boiled eggs, sliced
  • lettuce
  • Halve the avocados and remove the seeds; scoop out pulp and dice into bite-size pieces.
  • Combine the lobster, chopped celery, and avocado chunks in large bowl.
  • Mix the lemon juice, mayonnaise, pepper sauce and salt and pepper in small bowl.
  • Pour over the lobster mixture and toss gently.
  • Chill.
  • When ready to serve:
  • Spoon mixture over beds of lettuce on small plates.
  • Top with egg slices.
This may help you a little. I have been making it since 1969. Add whatever you like to this. Just about anything works well. Sometimes, rather than serving it over the lettuce, I reserve the avocado shells and fill them with the lobster mixture. I have even used chicken in place of the lobster for people that can't eat shell fish.

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