no image added yet.

Black Truffle, Lobster and Avocado Salad


Preparation: 30 minutes  /  Cooking: 30 minutes


  • Two small live lobsters
  • 2 tbsp extra virgin olive oil
  • 2 large, ripe avocados
  • 3 tbsp homemade mayonnaise
  • 2 tsp fresh lemon juice
  • 25 grams Black Winter Truffle, half grated half shaved
  • small portion of mixed salad greens


Step 1:
Step 2:
Step 3:
Step 4:


  1. In a large heavy pot, bring 2 litres of salted water to the boil.
  2. Kill the lobsters by driving a sharp knife between their eyes. Add the lobsters to the water and simmer for 15 minutes.
  3. Drain and let cool. When cool enough to handle remove the meat. Spread the claw and tail meat on a plate and place in the refrigerator to cool, about 15 minutes.
  4. In a medium bowl lightly dress the salad greens with the olive oil and 1/4 tsp salt. Divide the mixture among 4 salad plates.
  5. Cut the avocados in half and remove the seeds and the flesh.
  6. Transfer the lobster meat into a medium bowl. Add the mayonnaise, grated truffle, and a further 1/4 tsp salt and mix through.
  7. Dice the Avacado flesh into half inch squares, and mix through with the lobster meat.
  8. Spoon the mixture into the avocado shells.
  9. Place one half of each avocado on top of each plate of salad.
  10. Garnish with the Truffle shavings.

Leave a Reply