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1
Bring large pot of water to boil, dropping lobster in and cooking for approximately 10 minutes.
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2
Drain and cool, removing all the meat from the tail, claws, joints, and back. Dice the tail and claws into chunks. Set aside.
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3
Quarter the onion, quarter 1 lemon, and cut the celery stalk in half. Bring another pot of water to a boil with the onion, lemon, and celery in the pot. Add the shrimp and cook until bright pink, approximately 5-6 minutes. Drain immediately and drop in cold water. Peel and halve shrimp, set aside.
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4
Saute scallops in a little bit of olive oil until done, approximately 5-6 minutes. Set aside.
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5
In a medium bowl, combine the juice of 1 lemon, mayonnaise, chili powder, and salt and pepper. The sauce should be thin, but not runny. If runny, add a little more mayonnaise. Taste and alter seasonings accordingly. Add seafood to bowl, stir to coat.
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6
Cut avocado in half, remove pit, scoop from skin. Keep halves intact, placing each on a plate. Fill the center, allowing to overflow onto the plate, with 1/4 of the salad mixture.
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7
I hope you enjoy! I love to serve this with a grilled flank steak!
