Lobster Salad

From Langdon Hall Country House Hotel and Spa
www.langdonhall.ca

Ingredients

2 x 1 1/4 lb. lobsters, cooked
1/2 cantaloupe
1/2 canary melon
1/2 honeydew melon
1 small over ripe mango
1 tsp Dijon mustard
1 sprig mint
1 tbsp hazelnut oil
1 tbsp sherry vinegar
2 tbsp olive oil
1 tbsp Chinese chili oil
1 cup radish seedlings

Method

Scoop out the melons individually with a melon baller, giving you 3 pieces of each melon per person. Combine the olive oil, hazelnut oil, mustard, mint, vinegar and mango and blend to a smooth puree. Season with salt and pepper. Dress the lobster with a touch of lemon juice and olive oil, salt and pepper having one claw and one half tail per serving. Spoon some of the mango emulsion onto the plate, top melon balls then lobster. Drizzle with some chili oil and top with radish seedlings. Serves 4.