Lobster Salad With Grapefruit, Avocado And Hearts Of Palm

• 4 lobsters - (1 1/4 lbs ea)
• 2 ruby-red or pink grapefruits
• 1 tbl finely-minced shallots
• 1 1/4 tsp Dijon mustard
• 2 tbl white wine vinegar
• 1 tbl chopped fresh lemon or regular basil
• Basil leaves for garnish
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• 2 x avocados peeled, pitted
• 4 x palm hearts cut 1/2" rounds
• 1 lrg Boston lettuce head - (8-oz) well washed, dried

1. Fill a large bowl with ice and water; set aside. Bring two inches of water to a boil in a large stockpot. Steam lobsters for 10 minutes; transfer to ice bath to cool. Break off claws and tails; use bodies to make a stock, or discard. Split tail lengthwise with a sharp knife; remove meat. Slice tail into bite-size pieces. Remove claws from shells, keeping whole if possible. Chill lobster meat in the refrigerator.
2. Supreme the grapefruit: Cut ends off grapefruit; remove peel, pith, and outer membranes. Lift sections away from the membranes, and reserve. Squeeze 1/2 cup juice from membranes into a bowl for dressing.
3. Place shallots, mustard, vinegar, juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in olive oil; adjust seasoning.
4. Cut avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. In a large bowl, combine avocado, lobster, grapefruit, and hearts of palm. Line individual glass serving dishes with lettuce leaves. Tear remaining lettuce into bite-size pieces; add to lobster mixture. Drizzle salad with dressing; toss. Fill lettuce leaves with salad; garnish with lemon basil, and serve immediately.

lobsters, rubyred, shallots, mustard, white wine vinegar, regular basil, basil, salt, freshlyground black pepper, extravirgin olive oil, avocados, rounds, boston lettuce head

Taken from www.epicurious.com/recipes/member/views/lobster-salad-with-grapefruit-avocado-and-hearts-of-palm-1244124 (may not work)