Les Castelets Lobster Salad With Ginger

• 4 lobsters, 1 1/4 to 1 1/2 pounds each
• Salt to taste if desired
• Lettuce leaves
• 2 tablespoons red-wine vinegar
• 1/2 cup walnut, hazelnut or olive oil
• 2 tablespoons candied ginger cut into small cubes
• Freshly ground pepper to taste

1. Bring enough water to boil to cover lobsters.
2. Add salt to taste.
3. Add lobsters and let cook 7 minutes if 1 1/4-pound lobsters are used or 10 minutes if lobsters are larger.
4. Drain.
5. Remove meat from tail and claws of lobster.
6. Cut tail meat into rounds or medallions.
7. Arrange neat pattern of lettuce leaves on 4 salad plates.
8. Arrange equal amount of rounds of lobster meat symmetrically around the lettuce.
9. Arrange claw meat in center.
10. Put vinegar in mixing bowl and add oil, beating with wire whisk.
11. Add ginger, salt and pepper and stir to blend.
12. Spoon sauce over all and serve.

lobsters, salt, redwine vinegar, walnut, candied ginger, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10355 (may not work)