LOBSTER TORTILLAS WITH ‘POISMOLE’

Prep time: 20 minutes, plus cooling time

Serves 6

Avocados, once a rarity in households, have become a must-have fridge or fruit-bowl commodity, and they’re a menu necessity in lots of restaurants. But like all fruits, avocados have a season – which most people are oblivious to, and some really don’t care where they come from, how they are grown and how many miles they have travelled to satisfy the needs of a healthy diet.

I’ve never been a massive fan of the bland avocado – and when I tried a locally grown one in Barbados, which had a flavour beyond anything I had ever tasted, it confirmed my dislike of what’s available in the shops.

We need to think a bit more about what we eat and how often we eat it… If you are looking for an alternative, try making guacamole with frozen peas, which are full of vitamins and minerals. My ‘poismole’ is sustainable and, in my opinion, tastes better than avocado.

INGREDIENTS For the poismole

– 150g frozen or fresh

peas, podded

– stalks from a few sprigs

of coriander, chopped – ½ spring onion, finely

chopped

– a good pinch of

pimenton or paprika

For the salsa

– 1 medium mild red

chilli, finely chopped – ½ tbsp rapeseed oil

– 1 tsp sweet chilli sauce

For the lobster tortillas

– 1 cooked lobster with all the claw, leg and body meat removed from the shell (keep the shell in the freezer for a soup or sauce) – 12-16 tortilla chips – leaves from a few sprigs of coriander, chopped

METHOD

First make the poismole: cook the peas in boiling salted water for a couple of minutes (8-10 minutes for fresh peas) then drain, reserving some of the water for blending.

Blend the peas in a food processor or liquidiser to a coarse consistency with enough water to assist the blending, then remove and spread out on a plate or tray to cool.

Once cool, mix with the other ingredients and season to taste, using sea salt.

To make the salsa, mix the chilli with the rapeseed oil and chilli sauce.

Cut the lobster tail into slices and halve the claws. To serve, spoon the poismole on to the tortillas then place on a slice of lobster, spoon a little salsa on top and finish with a sprinkle of coriander.