Travel Reference
In-Depth Information
213
TO SERVE SALAD
Cut the lobster bodies in half lengthwise. Spoon pea
puree in the center of the plate creating a 4-inch circle.
Place half of the lobster tail off-center of the pea puree.
In a mixing bowl, add lobster meat, grapefruit and or-
ange segments, basil, avocados, pea tendrils, and frisee
and toss with dressing. Season with salt and pepper to
taste. Place the salad in the center of the puree without
covering the lobster. Place the knuckle and claw on top
of the salad.
“Wine brings to light the hidden secrets of the soul.”
—Horace
