LOBSTER AND AVOCADO SALAD

Ingredients

• 2.0002 (2 lb.) live Maine lobsters*
  
  *You may substitute 1 pound of fresh cooked lobster tail meat or 1 pound fresh cooked crab meat for the live lobsters. Keep chilled until ready to assemble.
• 0.000

  Dressing

• 2.0002 Tbsp. Thai fish sauce
• 1.0001 tsp. sugar
• 3.0003 Tbsp. freshly squeezed lime juice
• 3.0003 Tbsp. olive oil
• 1.0001 small Thai chili, seeded and minced
• 12.00012 large fresh Thai basil leaves, minced
• 2.0002 sprigs cilantro leaves, minced
• 0.000

  Salad

• 1.0001 cup shredded Nappa cabbage
• 1.0001 bunch arugula, stems removed
• 1.0001 small red bell pepper, seeded, and thinly sliced
• 1.0001 Fresh California Avocado, peeled, pitted and sliced thin

Instructions

1. Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into ½-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.
   
   To prepare the dressing:
2. In a small bowl, combine the fish sauce, sugar, lime juice, olive oil and the chili. Stir in the basil and cilantro.
   
   To prepare the salad:
3. In a large bowl, toss the cabbage, arugula, and bell pepper with ¼ cup of the dressing. Arrange the salad on 6 Asian style rectangular plates. Top with overlapping slices of the lobster and avocado. Spoon the remaining dressing over the avocado.

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*Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.