Prep Time15 minsCook Time10 minsTotal Time25 mins
 700 g western rock lobster tails
 ½ red onion, diced
 1 ml celery stalk, finely chopped
 10 cherry tomatoes, quartered
 ½ green pepper, diced
 12 green chilli, chopped
 1 avocado, diced
 lettuce for serving
 3 tsp yellow curry powder
 3 tsp brown sugar
 3 tbsp boiling water
 5 tbsp mayonnaise
 juice of half a lemon
 salt and pepper

Bring a large pot of water to a boil. Once the water is boiling, add 3 tablespoons coarse sea salt, then add lobster tails. Cook for 8 to 10 minutes only, then remove from pot and set aside to cool down.


Once the tails have cooled down, cut them open down the centre of the tail and remove the meat. Gently breaking the piece of meat in half will expose the vein which can now be easily removed. Chop roughly and add to the rest of the salad ingredients.


For the dressing, add the curry powder and brown sugar to a mixing bowl. Add the boiling water (just enough to dissolve), then add Mayonnaise, lemon juice, salt & black pepper and combine well.


Combine all salad ingredients except the avocado and lettuce.


Add the lobster and dressing and give it a good stir to get everything coated, then add the avocado. Line a fancy glass with the shredded lettuce and place the salad onto the lettuce. Serve and enjoy!