Salad with shii-take, avocado and lobster

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Ingredients:

  • 100 gr shiitake
  • 2 avocados
  • 100 gr lobster meat
  • 125 gr creme fraiche
  • 2 spoons of tomato ketchup
  • shot of cognac
  • salt, freshly ground white pepper
  • chopped dill green (possibly chives)
  • 4 sprigs of dill or chives

Preparation:

  • Clean and slice the shiitake.
  • Slice the avocados in half, remove the seeds and cut the flesh into cubes.
  • Separate the lobster meat and mix it with the shiitake and the flesh of the avocados.
  • Make a sauce by whipping the creme fraiche well and mixing it with the tomato ketchup, the cognac, salt, pepper and the chopped dill or chives.
  • Fill the halved avocados with the shiitake mixture.
  • Spread 1-2 spoons of sauce over them and garnish with the sprigs of dill or chives.
  • Serve the remaining sauce separately.