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