Chilled Lobster tail with avocado and wasabi mousse

Lobster has always been considered an aphrodisiac. Ancient Greeks believed their goddess of love, Aphrodite, was born of the sea and that all ocean creatures were her playthings in the games of love. Indulge your romance with this luxurious — but easy-to-make — lobster dish.

While champagne is the hero drink of romance, I would recommend pairing this particular dish with Anejo mezcal. This smoky, smooth liqueur will warm your heart and add a beautiful touch to the taste palate.

Two lobster tails

Boiled for 8 -10 min and chilled 1 hour on ice in the refrigerator.

For mousse:

Six tablespoon heavy or half and half cream
1-2 Tablespoon lime juice (half of the lime)
Half teaspoon wasabi powder (add a teaspoon of water to make a smooth texture before adding to the blender)
Half avocado
Pinch of salt
Wasabi macro greens for garnish (optional)
Blend it and taste before serving.

Cut the chilled lobster tail into half-inch pieces.
Add equally to each spoon, top it with avocado/wasabi mousse.
Garnish with wasabi macro greens.