Lobster Salad with Lemon Vinaigrette

Ingredients

Lemon Vinaigrette	Lobster Salad
15g White Onion	2 Whole Live Lobsters
2 Tablespoons Lemon Juice	100g Mesclun Salad
100ml Extra Virgin Olive Oil	2 Hard Boiled Eggs
2 Tablespoons White Wine Vinegar	1 Orange
To Taste Pepper	1 Pink Grapefruit
To Taste Sugar	500g Ice Cubes
To Taste Salt	To Taste Cracked Black Pepper
	To Taste Rock Salt

1. Methods for Lemon Vinaigrette

1. In a Hand Blender beaker, place the extra virgin olive oil, lemon juice, white wine vinegar, white onion, and salt, sugar and pepper to taste.

2. Blend these ingredients well and set aside.

2. Methods for Lobster Salad

3. Boil the eggs and separate the egg yolks from egg whites. Then grate the egg yolks and egg whites separately.

4. Cut the orange and pink grapefruit into wedges.

5. Boil the fresh lobsters for about 3 minutes and then shock them in ice water.

6. Detach the claws and boil them for about 2 more minutes. Then shock the claws in ice water again.

7. Remove the lobster head carefully, and cut open the lobster shell using a pair of kitchen scissors so that the flesh can be removed whole, from the body and claws.