- 1 small cooked rock lobster (about 700g) or 1 larger (about 1kg) cooked rock lobster tail
- 2 ripe avocadoes
- 1/2 a lime
- 1 red chilli, deseeded
- 1/4 of a preserved lemon
- 1 eschallot, peeled and finely chopped
- 2 tbsp chopped fresh coriander
- 1 ripe tomato
- Salt flakes and freshly ground pepper
- 1 tbsp extra-virgin olive oil
- 1/2 tbsp sherry vinegar
- 1/2 bunch watercress, washed and picked
If using whole lobster, extract the meat from the tail, legs and body, ensuring there are no small pieces of shell. Slice the lobster tail into thin discs and keep in the refrigerator while you prepare the salad.
Spoon out the avocado flesh and discard the stone. Cut the avocado into very small cubes and put into a bowl with the juice of half a lime. Finely chop the chilli and add to the avocado. Rinse the preserved lemon and remove and discard the pith, chop finely and add to the avocado with the chopped eshallot and coriander. Cut the tomato in quarters, squeeze out the seeds and chop the remaining flesh into small dice, adding to the avocado. Season to taste with salt, pepper, olive oil and vinegar and gentle mix the ingredients but take care not to mash them up. It should taste tangy with a slight bite of chilli.
Now spoon the guacamole onto four serving plates, top with a few sprigs and leaves of watercress and then top with the lobster meat.
Serve at once with a wedge of lime or lemon.
(To prepare ahead of time, wrap and refrigerate the lobster meat. Make the guacamole ahead, but do not dress it other than with the lime juice. It will keep in the refrigerator for a couple of hours without turning brown.)
- Cuisine - Italian