Caribbean Lobster Salad

2 Spiny Lobster tails (shelled), 13 oz
Green Peppers (bell peppers), 0.25 cup, chopped
Onions, raw, .25 cup, chopped
Garlic, 1 clove, minced
1 chopped Avocado, California (Haas),
Tomato, grape (3oz = appro 12 tomatoes), (halved or quartered)
12 Olives (sliced in thirds)
Chopped Cilantro (.25 cup)
Olive Oil, 2 tbsp
Lime Juice, .5 lime yields
Salt, 1 tsp
Pepper, black, 1 tsp

Spoon salad on top of leafy greens or add to a toasted french bread roll for a great sandwich.

Can substitute lobster with shrimp, scallops or conch (conch requires more cooking to reach desired tenderness).

Serving Size: 6 1/2-cup servings
Boil Lobster tails for 10 minutes. Remove from shell and chop to 1/2" pieces.
Chop vegetables ingredients and add to lobster meat.
Add Olive oil, juice of 1/2 lime, salt and pepper to taste.
Toss all ingredients and chill in fridge for at least 2 hours. If you want to chill overnight, add the avocados prior to serving.
Serve and enjoy!