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Rock lobster & avocado salsa

Cooking time: 10

Cooking method: Raw


  • 3 avocados, diced
  • 200g cooked shrimp
  • 150g rock lobster tail, cooked and diced
  • 1 red onion, finely diced
  • ½ red capsicum, finely diced
  • handful coriander, chopped
  • 1 lemon, juiced
  • 150ml good quality mayonnaise
  • 30g dill, finely chopped
  • salt and freshly ground black pepper
  • 2 ripe vine tomatoes
  • 50g micro greens
  • 50ml balsamic reduction 

Cooking instructions

  1. Place first seven ingredients in a large bowl and mix together.
  2. In a separate bowl, mix together mayonnaise and dill, and season to taste. Fold dill mayonnaise into salsa – just enough to bind. Taste and adjust seasoning.
  3. Garnish with sliced vine tomatoes and micro greens, drizzled with a little balsamic reduction. Delicious served on brioche sandwiches.

This recipe serves 4 people.

Recipe from Auckland Seafood School