Maine Lobster Piri Piri with Gooseberries, Cucumber and Avocados

By: Chef Kwame Onwuachi, Washington D.C.

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Kwame Onwuachi is the Executive Chef and Creator of Kith/Kin in Washington, D.C.

Serves 2.


Maine Lobster meat, cooked and chopped – 2 lbs
yellow bell pepper – 2 each
lemon juice – 1 cup
lime juice – 1 cup
yellow tomato – 2 cups
gooseberries – 40 each
sugar – ½ cup
white balsamic vinegar – ½ cup
red onions, sliced – ¼ cup
garlic – 2 cloves
habanero – 1 each
dried oregano – 1 teaspoon
salt – 1 tablespoon
persian cucumbers – 10 each
yellow cherry tomatoes – 30 each
gooseberries – 30 each
avocados, diced – 5 each
mint – as needed



Place 230 g (~1.5 cups) of the gooseberries, peppers, tomatoes, lemon and lime juice, balsamic, sugar, salt, garlic, red onions, and oregano in a blender and pulse into a pulp. Strain and reserve.

Cut the gooseberries and tomatoes in half. Cut the cucumbers up into oblique shapes. Toss the Maine Lobster, gooseberries, tomatoes, cucumber, and avocados in the dressing and season with salt.

Garnish with torn mint.