Cut of the lobster’s tail and cut lenghtwise leaving the meat intact. Remove all the meat from the head pant and chop it roughly. Chop also the onion, sundried tomato and together with the lobster meat cook on very low heat in garlic butter until softened. Add half the wine & stock reduce than add the cooked rice and parsley, toss well and season. Meanwhile again on low heat saute the chopped garlic and spring onion in salted butter with both ½ lobster tails facing down in the pan until veg start to brown.Add some lime zest and juice, dice the avocado and add to the pan, remove the lobster and add the white wine, stock left and reduce by half. Once reduced finish with cream and cover the lobster meat with. Pan fry the salmon on high heat until browned and finish in oven. Before serving put the lobster tails under the gril to brown lightly and serve with the salmon on the paella rice drizzled with the avocado cream sauce.

Suggested wine: Provence Rose Chateau riotor