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Ingredients |
2 1/4 lb lobster, cooked and shelled
4 cups young salad greens
1 papaya, skinned, seeded and sliced
1 avocado, skinned, pitted and sliced
1 tbsp raspberry vinegar
2 tbsp olive oil
Salt and ground pepper
Chervil or dill sprigs, to garnish
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Method:
1. Cut the lobster meat into 3/4 inch slices or
chunks.
2. Divide the salad leaves between 2 large plates
and arrange the papaya and avocado slices on top of the leaves. Add the
lobster meat.
3. Whisk together the vinegar, olive oil, and some
salt and pepper, then drizzle over the salad.
4. Garnish with herb sprigs and serve. |
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