Lobster, Avocado And Preserved Lemon Salad

• 1/4 cup extra virgin olive oil
• 1/2 None preserved lemon, flesh removed, rind finely chopped
• 1 None spring onion, thinly sliced
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp dried chili flakes
• -1 None Lobster, Avocado and Preserved Lemon Salad
• 4 None raw lobster tails, shells removed, deveined
• 1 tbsp olive oil
• 2 None avocados, halved, pitted, peeled, thickly sliced lengthwise
• 2 heads baby butter lettuce, outer leaves discarded, leaves separated
• 3 tbsp fresh mint leaves
• 3 tbsp fresh parsley leaves

1. For the preserved lemon dressing, combine olive oil, preserved lemon, spring onion, lemon juice, honey and chili flakes in a large serving bowl. Season to taste. Set aside.
2. Combine lobster and olive oil in a bowl and season to taste. Heat a large frying pan over medium-high heat. Cook lobster meat, turning occasionally, for 3 mins, or until seared and just cooked through. Chop roughly.
3. Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.

extra virgin olive oil, preserved lemon, spring onion, lemon juice, honey, chili flakes, lobster, lobster, olive oil, avocados, butter, mint leaves, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37687 (may not work)