Langostine Salad

This salad is so perfect for warm summer nights when you don’t want to cook.

• 1 bunch fresh chives, thinly sliced
• 2 medium lemons, zested and juiced
• 1/4 c mayonnaise
• 2 tbsp sour cream
• 2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp celery salt
• Pinch cayenne pepper
• 1 pound cooked langoustine tails
• 1 large ripe avocado
• 1 large head butter lettuce
• 1/2 pint cherry tomatoes, halved
• Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
• Add langoustines to the bowl and stir well to combine.
• Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
• Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.

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