150 g of small shrimps, lobster meat 80g, 3 shrimp. 2 avocado, 1 tablespoon of mustard, 4 tablespoons of mayonnaise, 40 g of horseradish, 1 glass of sherry, 2 tablespoons of cream, lemon juice, 10 black olives
Clean the shrimps and remove the shells. Cut the lobster meat into cubes and blanch it in salted water for about 3 minutes. Wash the avocado, dry it out and cut it in half. Remove the pit and take the meat out of it but make sure to leave a thin layer of meat along the peel. Chop the fleshy part of the avocado into cubes.
Mix a bit of avocado with lobster meat. Sprinkle it all with lemon juice, season it with a few tablespoons of oil, salt, pepper and leave it in the fridge for half an hour.
Meanwhile, make the sauce from mayonnaise, mustard, sherry and grated horseradish. Mix it all well and add sour cream, shrimp and, in the end, the mixture of avocado and lobster.
Fill the hollowed halves of avocado with the mixture you made and decorate them with shrimps and black olives cut into strips. Leave it in the fridge 1 hour before serving.
- Wash the avocado, dry it out and cut it in half.
- Chop the fleshy part of the avocado into cubes and mix it with lobster meat.
- Add the mixture of avocado and lobster into the sauce.
- Fill the hollowed halves of avocado with the mixture you made.