Avocado and rock lobster salad

Serve salad inside avocado shell halves or over shredded lettuce. This recipe will serve 8 people as a starter or 4 people as a main dish.


4 rock lobster (tails)
1 onion (chopped)
1 c wine (white wine)
5 pepper (black peppercorns)
3⁄4 c mayonnaise
3⁄4 c cream
  cayenne pepper (to taste, powder)


Cook rock lobster tails

  1. In a pan, heat olive oil, onion, peppercorns and white wine to boiling point. Add lobster tails, lower heat and simmer for about 10 minutes.
  2. Remove from heat and allow to cool in the pan.
  3. Once cooled, remove meat from and slice tail.

Prepare the salad

  1. Halve avocados, discard stone and carefully remove flesh with a spoon, reserving the shells.
  2. Slice avocado and sprinkle with lemon juice to prevent discoloration.
  3. Pour mayonnaise and cream into a bowl, season with freshly ground black pepper, salt and cayenne. Stir.
  4. Add sliced rock lobster tails and avocado. Mix carefully, avocado flesh is easy to break.
  5. Fill empty avocado shells with salad and serve.
Total time
30 minutes
Cooking time
Preparation time
8 servings


If you cannot find rock lobster tails, substitute with freshwater crayfish. You will need 3-4 crayfish tails per rock lobster tail.


South African cuisine

Rock lobster meat is sweet and tender, a South African delicacy. The South African rock lobster is a type of spiny lobster. It can be found under the names of Cape lobster, South Africa crayfish or crayfish.

moderate, energy dense
fish & seafood, appetizer
South Africa food recipes
Food in Africa