2 1/4 lb lobster, cooked and shelled
4 cups young salad greens
1 papaya, skinned, seeded and sliced
1 avocado, skinned, pitted and sliced
1 tbsp raspbeery vinegar
2 tbsp olive oil
Salt and ground pepper
Chervil or dill sprigs, to garnish
Procedures : Cut the lobster meat into 3/4 inch slices or chunks.
Divide the salad leaves between 2 large plates and arrange the papaya and avocado slices on top of the leaves. Add the lobster meat.
Whisk together the vinegar, olive oil, and some salt and pepper, then drizzle over the salad.
Garnish with herb sprigs and serve