Layered lobster and avocado salad, cognac cocktail sauce
Appetizers, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
For the lobster and avocado
For the cocktail sauce
- Salt and pepper
Preparation time: 30 min
- General preparationCut the avocados lengthwise, remove the pit and pick the flesh. Cut into small cubes and mix it with a dash of lemon juice, salt and pepper. Chop the shallot.
- Lobster preparationIn plenty of boiling water, dip the lobster and cook it for 6-8 minutes. Let it cool down a bit and break the tail and claws using scissors and tongs to get the flesh. Cut the flesh into pieces and reserve in refrigerator.
- Cognac cocktail sauce preparationIn a bowl, mix the mayonnaise, ketchup, Cognac and season to taste. Mix the lobster meat with the cocktail sauce and the chop shallot.
- To serveUsing a small cookie cutter, mount your storied alternating diced avocado and lobster salad.