Lobster cocktail

Preparation:

Preparation: Let the lobster defrost. If you forgot to remove the lobster from the freezer in time, you can also defrost it by leaving the bag under running water for about half an hour; in any case, a slow thawing is always preferable as it allows you to find a tastier and more compact meat, not traumatized by too fast thawing. Wash and drain the lettuce. Cut the avocado in half, remove the large seed, peel it and cut it into thin slices. Cut the lettuce into julienne strips except for 4 leaves, the most beautiful, which will serve as a bed for the cocktail. Cut the lobster in half, then extract all the pulp. Dice the crustacean pulp. Mix the lobster meat, the lettuce strips and the avocado slices in a bowl. Season everything with the cocktail sauce, ready, mixing gently so as not to crumble the pieces. Prepare a bed of lettuce leaves set aside in two individual cups. Divide the well-dressed salad between the bowls. Garnish with lemon slices and, if desired, with the lobster claws.