Yield: 4-6 Servings
Chef: Chef Brian Streeter
Fill a large pot with the water. Add the salt and bring to a boil. Place lobsters in the pot, cover with a lid, bring back to a boil, remove the lid and cook for 12 minutes. Using a large pair of tongs, remove the lobsters from the pot and place in a bowl of ice water to stop the cooking. Separate the tail and claws from the body. Crack the shells to remove the meat. To remove the claw meat, rap on the flat side of the shell with a mallet or the flat side of a meat tenderizer to crack the shell. To remove the meat from the knuckles, cut the shell with poultry shears or crack with a set of nutcrackers. The tail meat can be removed by placing in the palm of your hand and pressing the side together to crack the shell along the back. Wiggle the tail meat out of the shell to remove. Dice the lobster meat into two-inch pieces. Reserve the lobster bodies for making lobster stock.
Place the baby spinach and endive in medium mixing bowl. Cut the cucumber in half lengthwise and thinly slice on a bias. Cut avocados in half, discard the pit, remove from the shell and cut into 1-inch-thick pieces. Trim the rind off the mangoes, cut the flesh off of the seed on either side the mango and cut into 1- inch thick pieces. Add the cucumber, avocado and mango to the salad greens.
Combine lime juice, zest, honey, shallot and mustard in a small mixing bowl. Whisk in the olive oil to emulsify. Season with salt and pepper.
To serve, pour the dressing over the top of the salad. Season with salt and pepper and toss with your hands to evenly coat the ingredients with the vinaigrette. Taste for seasoning and adjust if necessary. Garnish with the diced lobster and sprinkle with the chopped chives.
Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.
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