Lobster And Watercress Salad With Lime Butter

Steps

1. Start by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, or until the shells turn red and the lobster meat is opaque. Remove the lobster tails from the water and let them cool.
2. Use sharp kitchen scissors to cut down the middle of the underside of each lobster tail. Gently peel back the shell and break it away. Carefully remove the lobster meat in one piece and cut crossways into 4 medallions. Repeat with the remaining lobster tails.
3. Place lime juice in a small saucepan over medium-low heat and bring just to a boil. Use a wire balloon whisk to gradually whisk in the butter, 1 cube at a time, until the butter melts and is well combined. Add the chives and whisk until well combined. Taste and season with salt and pepper.
4. Use a vegetable peeler to slice the cucumber lengthways into thin strips. Divide the cucumber, watercress, and avocado among serving plates. Top with the lobster medallions and drizzle with lime butter. Serve immediately.