Lobster with avocado cream and cherry tomatoes

Preparation

1. Defrost the lobster leaving it at room temperature and remove the flesh from the body and the claws
2. Peel the avocado and remove the seed; dice half and put the other half to one side
3. Chop the tomatoes
4. Mix up the avocado, the chopped tomatoes and the spicy paprika and obtain a cream
For the orange-flavoured crumble:
5. Crumble the bread and squeeze the half orange over it
6. Heat a drizzle of oil in a pan, add the bread and orange juice little by little, and remove when the bread is crispy
Presentation

Place the cream and the diced cubes on the plate. Cut the lobster tail lengthways and place it on the cream. Lightly cover the lobster and the empty part of the plate with the crumble. Finally, garnish with the mint.