PREP
- PREP: 20-25 Minutes
- COOK: 10 Minutes
- TOTAL: 30-35 Minutes
- SERVINGS: 4
INGREDIENTS
LOBSTER
- 4 Vanilla Beans, split lengthwise
- 4 2-pound, whole, live Lobsters
SALAD
- 1 Vanilla Bean, split lengthwise and seeds removed
- 2 tablespoons aged Balsamic Vinegar
- 1 tablespoon fresh Lemon Juice
- 1 tablespoon Honey
- 3 tablespoons Extra-Virgin Olive Oil
- ½ Cantaloupe, seeded
- 1 Mango, pitted
- 1 Papaya, halved, seeded
- 1 large Avocado, halved, pitted
- 2 cups mixed Baby Greens
Lobster Salad
INSTRUCTIONS
FOR THE LOBSTERS:
Fill a large pot with water. Scrape in the seeds from the vanilla beans; add the beans. Bring the water to a boil. Working with one lobster at a time, submerge the lobsters headfirst into the boiling water, and cook until the shells are bright red and the meat is opaque, about 5-6 minutes. Using tongs, transfer the lobsters to a large bowl; cool. Remove the meat from the tails and claws. Cover and refrigerate until cold.
FOR THE SALAD:
Whisk the vanilla bean seeds, vinegar, lemon juice and honey in a large bowl to blend. Gradually add the oil, whisking until the vinaigrette is well blended. Season to taste with fleur de sel and pepper.
Using a melon baller, scoop out the flesh of each fruit to form small balls.
DO AHEAD: The lobsters and vinaigrette can be prepared up to 8 hours ahead. Keep the lobsters refrigerated. Cover and refrigerate the vinaigrette; bring it to room temperature
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