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To prepare whole cooked lobster: Place the lobster, on its side, on a clean work surface. Hold the lobster firmly and twist to remove the head from the tail at the joint. Pull the head away from the tail. Discard the head. Use sharp kitchen scissors to cut down the middle of the underside of the tail. Gently peel back the shell and break it away. Remove the lobster meat in 1 piece. Discard the shell. Use a sharp knife to cut a small incision down the middle of the back of the meat. Remove the vein. Cut the lobster meat crossways into 1cm-thick medallions.
1 tablespoon hot water
1/4 teaspoon saffron threads
125ml (1/2 cup) good-quality whole-egg mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons horseradish cream
1/2 teaspoon mustard powder
Salt & freshly ground black pepper
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2 baby cos lettuce, leaves separated, washed, dried
1 x 250g punnet grape tomatoes, halved
1 ripe avocado, halved, stone removed, peeled, coarsely chopped
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1/2 cup firmly packed fresh
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2 whole cooked lobsters
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1st Keep
 NickRout
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