SERVES 4 C Q
1 lb 10 oz–1 lb 12 oz/750–800 g freshly cooked lobster meat, cut into bite-size chunks
1 large avocado, peeled, pitted, and cut into chunky dice
4 ripe but firm tomatoes
9 oz/250 g mixed herb salad greens
1–2 tbsp fruity olive oil
squeeze of lemon juice
salt and pepper
pinch of saffron threads
1 tsp Dijon mustard
1 tbsp white wine vinegar
pinch of salt
1¼ cups canola oil
1. For the mayonnaise, soak the saffron threads in a little warm water. Meanwhile, put the egg, mustard, vinegar, and salt in a blender and blend to combine. With the motor running, slowly trickle in about one third of the canola oil. Once the mixture starts to thicken, add the remaining oil more quickly. When all the oil has been incorporated, add the saffron and its soaking water and blend to combine. Add more salt and pepper, to taste, then cover and refrigerate until required.
2. Put the lobster meat and avocado in a bowl. Quarter the tomatoes and remove the seeds. Cut the flesh into fairly chunky dice and add to the bowl. Season the lobster mixture to taste with salt and pepper and gently stir in enough of the mayonnaise to give everything a light coating.
3. Toss the salad greens with the olive oil and lemon juice. To serve, divide between four plates and top with the lobster mixture.