Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

　　

Ingredients

Makes 4 servings

　　

Mint-lime mixture:

1 cup (loosely packed) fresh mint leaves (about 2 ounces)

　　3/4 cup canned unsweetened coconut milk*

　　1/2 cup fresh cilantro leaves

　　1/4 cup fresh lime juice

　　1/4 cup vegetable oil

　　11/2 teaspoons sugar

　　1 serrano chile, seeded

　　

Salad:

2 2-pound cooked lobsters

　　1/3 cup vegetable oil

　　2 tablespoons Champagne vinegar or white wine vinegar

　　10 cups mixed greens (such as arugula, baby spinach, and frisée)

　　1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves

　　*Sold at many supermarkets and at Indian,

　　

For mint-lime mixture:

Step 1

Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

　　

For salad:

Step 2

Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.

　　

Step 3

Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.

　　

Step 4

Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.