Name: Lobster and Pineapple Salad with Basil and Mint
Yield: Makes 4 servings
Ingredients: 2 (1 1/4-lb) live lobsters; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 firm-ripe baby pineapples with leaves, halved lengthwise; 1/4 cup peanut or vegetable oil; 1 garlic clove, smashed; 2 tablespoons fresh lime juice; 1 tablespoon Asian fish sauce; 1 tablespoon sugar; 1 small shallot, thinly sliced; 1 red bell pepper, cut into 1/4-inch dice; 1 teaspoon minced fresh serrano chile, including seeds; 3 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; Special equipment: a serrated grapefruit knife

Image may contain Plant Fruit Food and Pineapple

Lobster and Pineapple Salad with Basil and MintRita Maas

It's best to serve this lobster salad right after you make it, rather than preparing it in advance. If the salad stands for more than half an hour, pineapple enzymes will alter the texture of the lobster meat.

Active time: 30 min Start to finish: 30 min

Cooks' note:

· If you can't find baby pineapples, you can substitute 1 cup pineapple pieces from a firm-ripe regular pineapple.

Recipe notes

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