Lobster Salad

Lobster Salad

2 2-pound live lobsters

Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well. Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.

1 pound romaine lettuce

Cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.

Make the dressing:

1 tablespoon imported mustard

¼ cup white-wine vinegar

2 tablespoons finely chopped shallots

 Salt to taste, if desired

 Freshly ground pepper to taste

1 hard-cooked egg, finely chopped (I forgot to make the egg so I quickly hard fried an egg and used that!)

½ cup peanut, vegetable or corn oil

½ cup olive oil

Put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.

1 cup finely chopped green onions or scallions

2 firm, ripe, unblemished avocados, about 3/4 pound each

 Juice of 1/2 lemon

2 tablespoons finely chopped fresh basil

Put the lettuce in a salad bowl. Add the green onions or scallions. Toss lightly with half the dressing. 

Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.

Arrange the lobster and avocado slices neatly over the salad. Drizzle the rest of the dressing and sprinkle with the basil.