As soon as the lobsters are cooked add them to the salad made up of avocado, papaya, tomatoes and baby greens.
Ingredients
4 x 800gram Live Lobsters
9 Tablespoons Olive Oil
120ml Orange Juice
3 Tablespoons Fresh Lime Juice
1 Tablespoon Seeded Minced Jalapeno Chilli
1 Tablespoon Finely Grated Lime Peel
1 ½ Teaspoons Finely Grated Orange Peel
2 Avocados Halved, Pitted, Peeled And Cut Into ½ Inch Pieces
4 Medium Tomatoes Seeded And Cut Into ½ Inch Pieces
1 Large Papaya Peeled, Seeded And Cut Into ½ Inch Pieces
2Kg Mixed Baby Greens
470grams Mesquite Smoke Chips Soaked In Water For 30 Minutes Then Drained
Instructions
1. Bring a large pan of boiling salt water to the boil and then drop the lobster’s head first into it.Cover the pan over and boil the lobsters for 2 minutes. Remove from water and transfer to a chopping board and immediately split the lobsters open lengthwise using a heavy knife and crack the claws.
2. Now place the lobsters cut side up on to the preheated barbecue and cover then grill for 6 minutes. Turn the lobsters over and grill until just cooked through about another 5 minutes. Then remove from the barbecue and remove the meat from the shells and cut into ½ inch pieces and place in a large bowl.
3. In a medium size whisk together the oil, orange juice, lime juice, minced jalapeno chilli, limepeel and orange peel and add a little salt and pepper to taste. If you would prefer you could actually make this dressing the day before.
4. Next take the pieces of avocado, tomatoes and papaya and place them in a bowl along with thelobster and pour over about 120ml of the dressing you made earlier again add a little salt and pepper to taste.
5. In another bowl toss the baby greens with the rest of the dressing you made earlier and thendivide it equally among plates and on top place some of the lobster mixture and serve to your guests.
