Ingredients
Citrus Purse:
4 large leaves of Boston lettuce
1 orange
2 limes
1 grapefruit
2 T. sour cream
1 T. chopped pecans
salt and pepper to taste
Vinaigrette:
1/2 c. grapefruit juice
1/2 c. olive oil
juice of one lime
salt and pepper to taste
Remaining Salad:
2 lobsters, shelled, steamed and blanched
4 lbs. mixed baby green lettuce
1 bunch chives, cut into battonnets
4 T. olive oil
12 whole pecans
Preparation
For citrus purse:
Peel fruits with small knife and cut between sections. Place sections in a mixing bowl, add sour cream and pecans. Mix gently. Season. Reserve in refrigerator. Bring water to a boil in a large pan. Drop each leaf in water for 10 seconds, then drop into a bowl of ice water. Dry leaves thoroughly. Spread them out flat. Add one T. of the citrus mixture in middle of each leaf. Fold corners of the leaves to make a purse. Refrigerate until ready to serve.
Vinaigrette:
Mix grapefruit juice and olive oil, slowly add lime juice while beating. Season.
To Assemble:
Cut each lobster tail into six pieces. Marinate in vinaigrette for 5 mins. Mix the lettuce with some of the vinaigrette. Place a purse on each plate, then add 1/4 of the lettuce. Place three pieces of lobster on lettuce. Sprinkle with chives. Top each with three pecans. Pour a cordon of the olive oil or vinaigrette around each lobster.
