Cut the pitahaya in half lengthwise and carefully remove the center with a spoon. I got a fruit with red flesh, which is even more interesting.

Cut cheese, pitahaya, avocado and lobster meat into small cubes. Shallots into thin half rings.

Gently mix all ingredients. Fill pitahaya “cups” and place yogurt sauce on top. You can garnish with Hibiscus salt and lobster caviar if you have it.