Green Lobster Salad

• 3 ripe avocado pears
• 1 lobster, cooked in court bouillon
• ¼ pint well-flavoured

Make a sauce verte by combining well-flavoured mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass green mayonnaise through a fine sieve.

Dice lobster meat; prepare cucumber and hard-boiled eggs. Slice ripe avocado pears in half; score the flesh with a sharp knife in even-sized segments about