An old Havana recipe for lobster that is perfect for a modern gluten free summer salad. Serve on a bed of lettuce, in a avocado half, or on its own with some Cuban bread.
Unless you buy the lobster pre-cooked you will need to kill and cook the lobster (be sure the lobster's claws are bound before handling). The most humane way to do this is to place the lobster in a freezer for 2 hours which will render it unconscious. Once unconscious, push the tip of a knife the the centre of the head. Place the lobster in boiling water until bright red in colour. Remove from the water and allow to cool before breaking apart and removing the meat.