Lobster tails with avocado salad

Lobster tails with avocado salad

Succulent lobster served in its shell makes an impressive starter and tastes great with our tangy salad dressing.

By , 20 April 2016
Lobster tails with avocado salad
  • Ready in: 25 mins
  • Serves: 6
  • Price: £6.57 per serving
Nutritional Info
Each 240g serving contains
  • Fat 19.8
    28%
  • Sat Fat 3.5
    18%
  • Sugar 15.3
    17%
  • Salt 1.22
    20%
  • Cals 394
    20%
of your reference intake.
Typical energy values per 100g: 688kJ/164kcal.
Ingredients
  • 3 x 200g packs Extra Special Lobster Tails (frozen)
  • 6 level tbsp mayonnaise
  • 2 level tbsp tomato ketchup
  • 2 level tbsp Chosen by you Cool Tomato Salsa
  • Smoked paprika, a pinch
  • 1 tsp brandy (optional)
  • 25g pistachios, chopped
  • 2 avocados, skinned, stoned and diced
  • 1 head chicory
  • 1/2 x 85g bag watercress (or other salad leaves)
Method
  • Put the lobster tails in a large pan of boiling water. Bring back to the boil and simmer for 6 minutes. Meanwhile, get a large bowl of ice-cold water.As soon as the tails are cooked, remove with tongs and plunge into the cold water. Put on kitchen roll and pat dry.

  • Mix the mayonnaise with the ketchup, salsa, paprika and brandy, if using.

  • Put the cold lobster tails on small plates. Spoon the sauce on top then sprinkle on the nuts. Serve with a spoonful of the avocado and a few leaves of chicory and salad.