Prawn & crayfish with avocado
Rock lobster is still 'crayfish' to me. Dad (Ian) spent most summer weekends scuba diving when my brother (Damon) and I were kids and we now realise what a treat it was to enjoy (free) freshly caught crayfish. Now I shudder at the price you have to pay.
Nonetheless, it is Christmas and this dish is how the Hughes' always start the Christmas feast.
- 18 cooked medium or king prawns
- 1 x 800g cooked rock lobster
- 1 iceberg lettuce heart, washed and shredded
- 2 just ripe avocados, peeled and sliced
- Rye bread, thinly sliced and buttered
- Thousand Island dressing
Peel and devein the prawns, leaving the tail intact. To prepare the rock lobster, cut the flesh from the head and tail into bite-size pieces; snap off the legs. To serve, arrange the lettuce on individual plates, top with avocado, prawns and lobster meat and legs. Drizzle dressing over the seafood, then add a couple of triangles of the rye bread and a lemon wedge.
- We (well, most of us) like to tackle the lobster legs ourselves, but if you have the time, extract the leg meat carefully prior to serving.
- Bought Thousand Island dressing is a quick and easy dressing. If you prefer to make your own, try the dressing for the Prawn Cocktail.