Lobster Salad

• 1 lobster
• water
• salt
• 5 prawn heads, crawfish or shrimp heads
• olive oil
• 2 tablespoons vinegar
• 1 teaspoon sesame seeds
• lettuce

1. Fill a large pot with 2 liters of water for every kilogram of lobster. Add about 70 grams of salt per liter of water. When the water is at a rolling boil, add the lobster and cook for 8 to 10 minutes. You will know when it is done if the shell has turned a bright red color.
2. Let the lobster cool and remove the meat from the tail and the claws. You may want to keep the head for garnish later.
3. Saute the prawn heads in a little oil until they release their juices.
4. Remove the heads and pour that oil into a bowl with about 2 tablespoons more of oil, vinegar, and sesame seeds. Whisk well.
5. Make a bed of lettuce. Lay the cooked lobster on top and drizzle everything with the vinaigrette.

lobster, water, salt, prawn, olive oil, vinegar, sesame seeds

Taken from www.yummly.com/recipe/Lobster-Salad-627148 (may not work)