Salade de homard, mangue et avocat

I used to serve this at La Tante Claire. One of my regular customers ordered it every time he dined and there would have been an outcry if I’d tried to take it off the menu. For me, the 1970s and 80s still mark the height of fussy presentation at every level of the restaurant trade – so much was about the spectacle in a dish – and this one is a fine example. We used to slice the mango very thinly and use it to create a round on the plate with a pile of avocado cubes in the middle and the lo