by Chef Bobo Bergstrom
1 big or two small lobster tails
1 avocado
1 mango
1/4 pineapple
1/4 papaya
2 tomatoes
2 chives
1 red onion
2 tbsp lime juice
1 tbsp brown sugar
1 tsp hot sauce
Salt and vegetable oil
Dice all fruits in 1/4 inch pieces and chop onion and chives and transfer in to a large salad bowl. Add lime juice, sugar, hot sauce and salt and toss. Fold in lobster cut in 1/4 inch chunks and add some oil. Garnish with plantain chips and serve as a cocktail.