Ingredients

Hearts of Palm cup (50 mL) Champagne vinegar cup (50 mL) rice wine vinegar 1 tbsp (15 mL) mirin cup (50 mL) sugar inch (5 mm) piece of ginger, smashed small fresh red chili One 1-inch (2.5-cm) piece of fresh or canned hearts of palm, outer layer removed, sliced into thin rounds, rinsed Lobster and Dressing Two 1 lb (625 g) cooked lobsters cup (50 mL) chopped fresh basil cup (50 mL) chopped fresh mint cup (50 mL) chopped fresh cilantro 1 tbsp (15 mL) minced shallot tsp (2 mL) minced garlic 2 tbsp (25 mL) lime juice 1 tbsp (15 mL) lemon juice 2 tbsp (25 mL) fish sauce 1 tbsp (15 mL) honey 2 tbsp (25 mL) vegetable oil Avocado 1 avocado, pitted and skinned 2 tbsp (25 mL) lime juice tsp (1 mL) minced garlic tsp (1 mL) minced shallot 1 dash hot sauce Salt to taste Melon or Mango 1 cups (375 mL) sliced melon or mango cup (125 mL) finely diced melon or mango

Description

A Light, Herbal Way To Serve Lobster As An Appetizer. If You Have The Lobster Cooked For You, Ask For It To Be Cooked For 8 Minutes, Instead Of The Usual 10 Minutes.

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