1 lobster
1 seedless cucumber
1 one inch piece ginger
1 oz. sugar
2 tbsp. olive oil
Juice of 1 lemon
Salt and pepper
1/4 pound of mesclun salad greens
1 avocado
1 lemon for garnish

Steam the lobster and remove the tail meat. Slice the cucumber thinly. Reserve everything on the side. Peel and slice the ginger into very thin slices and cook them in a little water and sugar, adding the olive oil when cooked through. When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper. Add the lobster and heat just to warm thoroughly. Set aside. Mix the greens with the dressing. Slice the avocado in slivers and place on top of the greens and cucumber. Place lobster on top and sprinkle with the dressing.