Lobster Papaya Salad

Ingredients

• 0.5 bunch cilantro
• 1 large lime
• 2 tbsp Thai fish sauce
• 2 tbsp Soy sauce
• 2 tbsp Rapeseed oil
• 1 tbsp Sesame oil
• 1 small papaya
• 1 Avocado
• 1 cooked lobster (ca. 600 g, pre‑cooked and shell removed)
• 200 g mixed salad greens
• 2 long shallots
• 100 g Sugar snap peas
• Salt

Instructions

1. 1.

   Wash cilantro, shake dry, pluck leaves and roughly chop.

2. 2.

   Juice lime into a bowl, reserve the juice. Mix fish sauce, 3 tbsp lime juice, soy sauce, rapeseed and sesame oil, then fold in cilantro.

3. 3.

   Peel papaya, halve it and scoop out seeds with a spoon.

4. 4.

   Halve avocado, remove pit and peel skin off.

5. 5.

   Slice papaya and avocado thinly, arrange on a plate and drizzle with some lime juice.

6. 6.

   Cut lobster into bite‑sized pieces, toss with a little sauce in a small bowl.

7. 7.

   Clean salad greens, wash and dry, cut into bite‑sized pieces.

8. 8.

   Peel shallots and slice into very fine strips.

9. 9.

   Trim sugar snap peas and cut into thin strips. Bring salted water to boil, blanch peas for 30 seconds, then plunge into cold water and drain well.

10. 10.

    Combine greens, shallots and peas with two thirds of the remaining salad sauce, plate on a dish. Distribute lobster, avocado and papaya over it and drizzle with the remaining sauce. Garnish with cilantro if desired.