Seafood Salad

Bring large pot of water to boil, dropping lobster in and cooking for approximately 10 minutes.

Drain and cool, removing all the meat from the tail, claws, joints, and back. Dice the tail and claws into chunks. Set aside.

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.

Saute scallops in a little bit of olive oil until done, approximately 5-6 minutes. Set aside.

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.

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.

I hope you enjoy! I love to serve this with a grilled flank steak!