1Grill the lobster tail for 5 minutes. If you don’t have grill you can steam it in salty water for 7 minutes. Once is comfortable to handle take the meat out and cut it to bite-size pieces.
2In a mixing bowl add the scallions, parsley, olive oil, freshly squeezed lime juice and mix well with sea salt, mustard and freshly ground black pepper. Mash avocados with a fork until soft and combine them to the mixture. Gently fold in until gets creamy texture. Top with the lobster pieces.
3Peel the potatoes and with a mandoline sliced them very thinly.
4Fry the potatoes in the hot oil until they are crisp. Drain them on paper towels.