lobster roll, celery, green apples, cocktail sauce and avocado, baby spinach salad

Preparation time: 45 min

• Prep

  Cooking the lobster

  Put the lobsters in a big pan of boiling water for the amount of minutes indicated in the chef's tips section (l'astuce du chef)

  Cocktail sauce

  Make a traditional mayo, 1 egg yolk, 1 table spoon of Dijon mustard, 1 table spoon of white vinegar, salt, pepper and 225 ml of vegetable oil.

  Stuffing

  Dice finely the apple and the celery stalk.

  Dice the avocado and add some lemon juice so it doesn't turn brown too quickly.

  Whisk all the ingredients of your dressing, season to taste.

• Lobster

  De-shell the lobsters once they're cooked and cooled down, dice the flesh from tail, shredd the one from the claws.

• Cocktail sauce

  Combine the ingredients together, season to taste.

• Stuffing

  In a bowl, mix the the lobster, the cubed avocado, the diced apple and celery. Add the cocktail sauce and carefully mix to combine, season with Espelette pepper et lime zest.

• Baby spinach

  Before serving, mix the dressing with the spinach.

• Plating

  Warm up the bread in a hot pan with a little butter, once golden brown, fill them up with the lobster stuffing.

  Once on the plate, place the baby spinach next to it.

  Enjoy!