Instructions: Drop lobster tail and shrimp into boiling water with lemon. Cook just until shrimp are pink; remove shrimp. Cook lobster according to package directions. Remove. Cool in cold water. Remove shells from fish. Cut lobster into 3/4-inch pieces. Mix with shrimp in bowl. Peel and seed papayas. Cut into 3/4-inch dice. Blend lightly with seafood and onions.

Fold in oil, lime juice and salt and pepper to taste. Cover and chill at least 30 minutes, or until serving time, but not exceeding 6 hours.

Just before serving, add avocado. Line clear salad bowl with crisp lettuce leaves; garnishing by standing a few leaves on end on one side of the bowl. Pile salad into center. Serve with Lime Mayonnaise to spoon over individual servings.

Lime Mayonnaise:
Into blender or food-processor, place egg, lime juice and mustard. Turn processor on. Slowly drizzle in 1/4 to 1 cup oil to make a creamy mayonnaise. Taste. Add 1/2 to 1 teaspoon salt and pepper.

Makes 1 cup.

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