Source:

Carol

Serves/Makes:4 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.