Lobster Poached in Vanilla with Melon, Mango, Papaya, Avocado, and Aged Balsamic Vinegar and Honey Vinaigrette Recipe

Lobster Poached in Vanilla with Melon, Mango, Papaya, Avocado, and Aged Balsamic Vinegar and Honey Vinaigrette Recipe

  • 4 vanilla beans, split lengthwise
  • 4 2-pound live lobsters
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon fresh strained lemon juice
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • Fleur de sel and freshly ground pepper
  • ½ cantaloupe, halved and seeded
  • 1 mango, pitted
  • 1 papaya, halved and seeded
  • 1 large avocado, halved and pitted
  • 2 cups mixed baby greens
  1. For the Lobsters:
  2. Fill a large pot with water. Scrape the seeds from the vanilla beans into the water; add the beans. Bring the water to a boil. Working with 1 lobster at a time, submerge the lobsters headfirst into the boiling water, and cook until the shells are bright red and the meat is opaque, about 5 minutes. Using tongs, transfer the lobsters to a large bowl; cool. Remove the meat from the tails and claws. Cover and refrigerate until cold.
  3. For the Salad:
  4. Whisk the vinegar, lemon juice, and honey in a large bowl to blend. Gradually add the oil, whisking until the vinaigrette is well blended. Season to taste with fleur de sel and pepper.
  5. Using a melon baller, scoop out, the flesh of each fruit to form small balls.
  6. To Finish and Serve:
  7. Cut the lobster tails lengthwise in half. Toss the lobster tails and claw meat in a large bowl with enough vinaigrette to coat. Arrange 2 claw meat pieces in the center of each of 4 large plates. Arrange 2 lobster halves around the claw meat pieces. Toss the mixed baby greens in the same large bowl with enough vinaigrette to coat (about 2 tablespoons). Mound the greens atop the lobster pieces, dividing equally. Toss all the fruit with 1 tablespoon vinaigrette. Arrange the fruit around the greens and serve immediately.
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