Lobster, Melon, Mango and Avocado Salad with Aged Balsamic and Honey Vinaigrette

Lobsters

4 vanilla beans, split lengthwise

4 2-pound whole live lobsters

Salad

1 vanilla bean, split lengthwise and seeds removed

2 tablespoons aged balsamic vinegar

1 tablespoon honey

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Salt

Freshly ground white pepper

1/2 cantaloupe, seeded

1 mango, pitted

1 papaya, halved and seeded

1 large avocado, halved and pitted

2 cups mixed baby greens

For the lobsters:

Fill a large pot with salted water. Add the seeds from the vanilla beans, and then add the bean pods. Bring the water to a boil. Working with one lobster at a time, submerge the lobsters headfirst into the boiling water, and cook until the shells are bright red and the meat is opaque, about 5-6 minutes. Using tongs, transfer the lobsters to a large bowl filled with ice water and cool. Remove the meat from the tails and claws. Cover and refrigerate until cold.

For the salad:

Whisk the vanilla bean seeds, balsamic vinegar and honey in a large bowl to blend. Gradually add the oil, whisking until the vinaigrette is well blended. Add the lemon juice and season to taste with salt and white pepper.

Using a melon baller, scoop out the flesh from the cantaloupe, mango, papaya and avocado to form small balls.

Toss the mixed baby greens in a large bowl with enough vinaigrette to coat, about 2 tablespoons. Mound the greens on 4 large plates. Cut the lobster tails lengthwise in half. Toss the lobster tails and claw meat in the same large bowl with enough vinaigrette to coat. Arrange 2 claw meat pieces and 2 lobster halves around the claw meat pieces, dividing equally. Arrange the fruit around the greens, drizzle with a little more vinaigrette and serve immediately.

DO AHEAD: The lobsters and vinaigrette can be prepared up to 8 hours ahead. Keep the lobsters refrigerated. Cover and refrigerate the vinaigrette. Bring it to room temperature and whisk before using. All of the fruit, except for the avocado, can be prepared up to 2 hours ahead (prepare the avocado just before serving to prevent it from browning). Cover the fruit separately and refrigerate.

Recipe Notes

Chef Ludo Lefebvre likes to flavor his lobsters with vanilla beans, but you could also use bay leaves, thyme or your favorite seafood seasoning for this deliciously different salad.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtesy of Chloe Crespi)