Chilled Lobster Salad With Citrus Purse

• Citrus Purse:
• 4 large leaves of Boston lettuce
• 1 orange
• 2 limes
• 1 grapefruit
• 2 T. sour cream
• 1 T. chopped pecans
• salt and pepper to taste
• Vinaigrette:
• 1/2 c. grapefruit juice
• 1/2 c. olive oil
• juice of one lime
• salt and pepper to taste
• Remaining Salad:
• 2 lobsters, shelled, steamed and blanched
• 4 lbs. mixed baby green lettuce
• 1 bunch chives, cut into battonnets
• 4 T. olive oil
• 12 whole pecans

1. For citrus purse:
2. Peel fruits with small knife and cut between sections. Place sections in a mixing bowl, add sour cream and pecans. Mix gently. Season. Reserve in refrigerator. Bring water to a boil in a large pan. Drop each leaf in water for 10 seconds, then drop into a bowl of ice water. Dry leaves thoroughly. Spread them out flat. Add one T. of the citrus mixture in middle of each leaf. Fold corners of the leaves to make a purse. Refrigerate until ready to serve.
3. Vinaigrette:
4. Mix grapefruit juice and olive oil, slowly add lime juice while beating. Season.
5. To Assemble:
6. Cut each lobster tail into six pieces. Marinate in vinaigrette for 5 mins. Mix the lettuce with some of the vinaigrette. Place a purse on each plate, then add 1/4 of the lettuce. Place three pieces of lobster on lettuce. Sprinkle with chives. Top each with three pecans. Pour a cordon of the olive oil or vinaigrette around each lobster.

boston lettuce, orange, limes, grapefruit, sour cream, pecans, salt, vinaigrette, grapefruit juice, olive oil, lime, salt, remaining salad, lobsters, mixed baby green lettuce, chives, olive oil, pecans

Taken from www.epicurious.com/recipes/member/views/chilled-lobster-salad-with-citrus-purse-1203940 (may not work)