Chef Carmen Gonzalez

In a medium bowl, combine the mayonnaise and Key lime juice. Add salt and pepper to taste. (The lime mayo can be refrigerated, tightly covered, for up to 2 days.) Add the lobster meat to the lime mayo and gently mix with a wooden spoon. In a medium bowl, combine the avocados, scallions, tomato, cilantro, and lime juice. Mix gently with a rubber spatula to blend. Add with salt and pepper to taste.