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.


4 rock lobster (tails)
1 onion (chopped)
1 T olive oil
1 c wine (white wine)
5 pepper (black peppercorns)
3⁄4 c mayonnaise
3⁄4 c cream
  cayenne pepper (to taste, powder)


Cook rock lobster tails

  1. 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.
  2. Remove from heat and allow to cool in the pan.
  3. Once cooled, remove meat from and slice tail.

Prepare the salad

  1. Halve avocados, discard stone and carefully remove flesh with a spoon, reserving the shells.
  2. Slice avocado and sprinkle with lemon juice to prevent discoloration.
  3. Pour mayonnaise and cream into a bowl, season with freshly ground black pepper, salt and cayenne. Stir.
  4. Add sliced rock lobster tails and avocado. Mix carefully, avocado flesh is easy to break.
  5. Fill empty avocado shells with salad and serve.


If you cannot find rock lobster tails, substitute with freshwater crayfish. You will need 3-4 crayfish tails per rock lobster tail.

8 servings
Preparation time
Cooking time
Total time
30 minutes