Lobster, Avocado And Preserved Lemon Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.