Lobster salad, avocado, pomegranate and grapefruit

1. Peel the avocados, pit and cut into small cubes. Sprinkle with lemon juice.

2. Peel the grapefruit on a cutting board, segment and collect the juice. Cut the segments into small pieces.

3. Cut the pomegranates in half and pry away the seeds.

4. Divide the diced avocado, grapefruit pieces in 4 jars. Add 1 lobster claw per jar. Salt and pepper. Sprinkle with pomegranate seeds. Sprinkle grapefruit juice and a little olive oil. Refrigerate.

5. Serve cold with cream salt and pepper cream.

Photo credit: Sucré Salé