Lobster Salad with Grapefruit, Avocado, and Hearts of Palm

• 4 1 1/4-pound lobsters
• 2 ruby red or pink grapefruits
• 1 tablespoon finely minced shallots
• 1 1/4 teaspoons Dijon mustard
• 2 tablespoons white-wine vinegar
• 1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 avocados, peeled and pitted
• 4 hearts of palm, cut into 1/2-inch-thick rounds
• 1 large head Boston lettuce (8 ounces)

1. Fill a large bowl with ice and water; set aside.
2. Bring a stockpot of water to a boil.
3. Boil the lobsters for 10 minutes; transfer to the ice bath until cool.
4. Break off the claws and tails; use the bodies to make a stock, or discard.
5. Split the tail lengthwise with a sharp knife; remove the meat.
6. Slice the tail into bite-size pieces.
7. Remove the claws from the shells, keeping them whole if possible.
8. Chill the lobster meat.
9. Cut the ends off the grapefruit; remove the peel, pith, and outer membranes.
10. Lift the sections away from the membranes, and reserve.
11. Squeeze 1/2 cup juice from the membranes into a bowl for dressing.
12. Place the shallots, mustard, vinegar, grapefruit juice, and lemon basil in a bowl; season with salt and pepper.
13. Whisk to combine.
14. Gradually whisk in the olive oil; adjust seasoning.
15. Cut the avocados into 1/2-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration.
16. Add the lobster, grapefruit, and hearts of palm.
17. Line 8 dishes with 1 lettuce leaf each.
18. Tear the remaining lettuce into bite-size pieces; add to the lobster mixture.
19. Drizzle with dressing; toss.
20. Fill the lettuce leaves with salad; garnish with lemon basil.

lobsters, ruby red, shallots, mustard, whitewine vinegar, lemon basil, salt, extravirgin olive oil, avocados, hearts of palm, boston lettuce

Taken from www.epicurious.com/recipes/food/views/lobster-salad-with-grapefruit-avocado-and-hearts-of-palm-392451 (may not work)