Ingredients

serves 8 as an appetizer

　　4 1 1/4-pound lobsters

　　2 ruby red or pink grapefruits

　　1 tablespoon finely minced shallots

　　1 1/4 teaspoons Dijon mustard

　　2 tablespoons white-wine vinegar

　　1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish

　　Coarse salt and freshly ground pepper

　　1/4 cup extra-virgin olive oil

　　2 avocados, peeled and pitted

　　4 hearts of palm, cut into 1/2-inch-thick rounds

　　1 large head Boston lettuce (8 ounces)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.