Description
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.
Summary
| Yield | |
|---|---|
| Source | South African cuisine |
| Prep time | 30 minutes |
| Cooking time | |
| Total time | 30 minutes |
Ingredients
Instructions
Cook rock lobster tails
- 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.
- Remove from heat and allow to cool in the pan.
- Once cooled, remove meat from and slice tail.
Prepare the salad
- Halve avocados, discard stone and carefully remove flesh with a spoon, reserving the shells.
- Slice avocado and sprinkle with lemon juice to prevent discoloration.
- Pour mayonnaise and cream into a bowl, season with freshly ground black pepper, salt and cayenne. Stir.
- Add sliced rock lobster tails and avocado. Mix carefully, avocado flesh is easy to break.
- Fill empty avocado shells with salad and serve.
Notes
Rock lobster, or spiny lobster, is abundant in South Africa waters. There is known as crayfish.
If you cannot find rock lobster tails, substitute with freshwater crayfish. You will need 3-4 crayfish tails per rock lobster tail.
| Nutrition facts Serving size: 1/8 of a recipe (8.3 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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