Ingredients

1 cup (loosely packed) fresh mint leaves (about 2 ounces)

3/4 cup canned unsweetened coconut milk*

1/2 cup fresh cilantro leaves

1/4 cup fresh lime juice

1/4 cup vegetable oil

11/2 teaspoons sugar

1 serrano chile, seeded

Salad:

• 2 2-pound cooked lobsters
• 1/3 cup vegetable oil
• 2 tablespoons Champagne vinegar or white wine vinegar
• 10 cups mixed greens (such as arugula, baby spinach, and frisée)
• 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
• *Sold at many supermarkets and at Indian,

Description

Coconut Milk Adds Surprising Body And Richness To The Mint-lime Mixture. If Desired, Reserve The Lobster Shells For Stock.

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