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Mash your avocados in a medium sized bowl with the lime and a dash of salt.
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Add in the onions, jalapeno and red pepper.
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Fold in the lobster and serve.
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Its that simple and its that special!
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I ate this with a fork, however you can certainly serve with chips.
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This serves 1 as a meal or 2 as an appetizer.
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Colleens notes: My husband detests cilantro.
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If I was making this just for me, I would have added a tablespoon or so of chopped cilantro.
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However it was delicious without it.
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Dont be afraid of the saltguacamole needs salt, just taste as you go.
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I used a lobster tail for the meat in the guac and the tail yielded about a cup of lobster chunks.
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Meat yield will depend on the size of lobster tail you purchase.
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If your tail is frozen, thaw completely.
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Then bring a pot of salted water to a boil, plop in your tail(s) and boil for about 6-7 minutes or until shells are bright red and meat is cooked through.
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Once you remove it from the pot, run it under cold water until it is cool enough to handle.
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Cut the inside or belly of the tail with kitchen shears and slide the meat of the tail out in one piece, then chop into bite sized chunks.
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Be careful to not overcook the meatyou want it tender and succulent!
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You could grill it as well, but I have found this way (just like you would cook a whole live lobster) gives me the best taste and texture.
