1 kg of lobster tails
1/4 cup of freshly squeezed lime juice (60 ml)
1 tablespoon of salt or to taste
1/3 cup of butter (65 g) cut into small pieces
2 small red bell peppers, diced
2 small green bell peppers, diced
3 medium-sized tomatoes, peeled and seeded, cut into cubes
3 medium-sized potatoes, cooked, peeled and cut into cubes
1 cup of chopped scallions
1 medium-sized avocado, ripe (1.8 kg), cut into triangles
1 banana, cut into slices
1 kiwi, cut into slices
For the dressing
1/4 cup of freshly squeezed lime juice (60 ml)
1 cup of heavy cream (240 ml)
1 tablespoon of salt or to taste
1 small Malagueta pepper, diced
1 kg of lobster tails
1/4 cup of freshly squeezed lime juice (60 ml)
1 tablespoon of salt or to taste
1/3 cup of butter (65 g) cut into small pieces
2 small red bell peppers, diced
2 small green bell peppers, diced
3 medium-sized tomatoes, peeled and seeded, cut into cubes
3 medium-sized potatoes, cooked, peeled and cut into cubes
1 cup of chopped scallions
1 medium-sized avocado, ripe (1.8 kg), cut into triangles
1 banana, cut into slices
1 kiwi, cut into slices
For the dressing
1/4 cup of freshly squeezed lime juice (60 ml)
1 cup of heavy cream (240 ml)
1 tablespoon of salt or to taste
1 small Malagueta pepper, diced
Preheat the oven to 350°F (medium)
Cut the lobster tails in half lengthwise and season with lime juice and salt
Place the lobster pieces on a baking sheet, spread the butter on top, and bake for about 40 minutes or until the meat is opaque
Let it cool
Remove the lobster meat from the shells and cut into small cubes
Combine the lobster with the other ingredients in a large bowl. Reserve
Prepare the dressing: in a small bowl, vigorously beat all the ingredients with an electric mixer (chicote) until smooth
Pour the dressing over the salad and mix gently
Transfer to a serving dish, cover, refrigerate for about 1 hour, and serve
612 calories per serving
