Maine Lobster with Avocado, Cherry Tomatoes, Kaffir Lime, and Young Cilantro Recipe Courtesy of Executive Chef de Cuisine Eric Ernest

Serves 4

4 Each Maine Lobster Tails, cooked and cooled
2 Cups Cherry Tomatoes, halved
2 Cups Avocado, diced
1 Each Kaffir Lime, juiced with pulp
1 Tspn Fleur de Sel
1 Each Pinch of Cracked White Peppercorn
3 Tbsp Extra Virgin Olive Oil
6 Each Young Cilantro Sprigs, for garnish
Basil Oil, for garnish

De-shell the lobster tails and slice thin. In a large bowl, gently mix lobster meat with tomatoes, avocado, kaffir lime pulp, fleur de sel, white pepper, and olive oil.

To serve, place a small amount of salad on a plate or place salad back in the lobster shell. Garnish the plate or shell with basil oil and young cilantro.

Other Recipes from this Episode:
Hand Cut Ahi Tuna Tartare with Avocado, Beets, Yuzu, Mustard Oil, and Black Radish
BOA Steakhouse Signature Bone-in Rib Eye Steak