Worth a trip

Lobster Salad with Fresh Mint and Lime

Name: Lobster Salad with Fresh Mint and Lime
Cuisine: southeast_asian
Ingredients: 1 cup (loosely packed) fresh mint leaves (about 2 ounces); 3/4 cup canned unsweetened coconut milk*; 1/2 cup fresh cilantro leaves; 1/4 cup fresh lime juice; 1/4 cup vegetable oil; 11/2 teaspoons sugar; 1 serrano chile, seeded; 2 2-pound cooked lobsters; 1/3 cup vegetable oil; 2 tablespoons Champagne vinegar or white wine vinegar; 10 cups mixed greens (such as arugula, baby spinach, and frisée); 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves; *Sold at many supermarkets and at Indian,

A small grocery run gets this on the table.

Ingredients

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directions

1.
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
2.
Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
3.
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
4.
Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.

Recipes sourced from Epicurious.com.

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