First remove the intestines from the prawns. Coat them in the marinade and leave it to soak for an hour. Stick a toothpick into the tail until the head. Grill these on a medium heat until done. Dice the avocado, tomato and apple, mix with the crème fraîche. Season with vegetable herbs and lime. Place the salad in the middle of the plate and dredge the prawns around it.
Replace the prawns with lobster.