Recipe information
Yield
4 Servings
Ingredients
MINT-LIME MIXTURE
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
1
1/2 teaspoons sugar
1
serrano chile, seeded
SALAD
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
Need to make a substitution?
Preparation
MINT-LIME MIXTURE
Step 1
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD Can be made 4 hours ahead. Keep chilled.
SALAD
Step 2
Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
Step 3
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper.
Step 4
Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
Step 5
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.
Step 6
*Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.