Ingredients
- 2 avocados
- 1 teaspoon lemon juice
- 1/2 teaspoon small seedless watermelon
- 2 teaspoon 8 ounce lobster tails
- 1 cup arugula
- 2 tablespoon pumpkin seeds
- 2 avocados
- 1 teaspoon lemon juice
- 1/2 teaspoon small seedless watermelon
- 2 teaspoon 8 ounce lobster tails
- 1 cup arugula
- 2 tablespoon pumpkin seeds
- 2 ounce dark chocolate, finely chopped
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon vanilla extract
- 2 teaspoon honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt
Preparation
Baking Directions:
For honey vanilla:In medium bowl, pour hot water over chocolate and let sit for 10 minutes without stirring.
Carefully drain as much water as possible from bowl and immediately stir in olive oil, vinegar, vanilla extract, honey, mustard, salt and chili flakes until smooth.
For lobster salad:If lobster tails are frozen, thaw in refrigerator.
Bring 4 cups of salted water to a boil in a medium pot.
Add lobster tails and simmer uncovered for 8-12 minutes or until shells turn bright red and meat is tender when poked with fork.
De-pit and mash avocados with lemon juice in a small bowl.
Ball watermelon with mini melon baller.
Spread avocado mash onto plate, top with a handful of arugula, scatter melon balls and place lobster on top.
Drizzle with vinaigrette and sprinkle pumpkin seeds.
For a fancier optional garnish, place a spoonful of caviar right on top.
