Chilled Lobster Salad With Citrus Purse

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   For citrus purse:

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   Peel fruits with small knife and cut between sections. Place sections in a mixing bowl, add sour cream and pecans. Mix gently. Season. Reserve in refrigerator. Bring water to a boil in a large pan. Drop each leaf in water for 10 seconds, then drop into a bowl of ice water. Dry leaves thoroughly. Spread them out flat. Add one T. of the citrus mixture in middle of each leaf. Fold corners of the leaves to make a purse. Refrigerate until ready to serve.

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   Vinaigrette:

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   Mix grapefruit juice and olive oil, slowly add lime juice while beating. Season.

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   To Assemble:

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   Cut each lobster tail into six pieces. Marinate in vinaigrette for 5 mins. Mix the lettuce with some of the vinaigrette. Place a purse on each plate, then add 1/4 of the lettuce. Place three pieces of lobster on lettuce. Sprinkle with chives. Top each with three pecans. Pour a cordon of the olive oil or vinaigrette around each lobster.

* Per serving · 4 servings · Values may vary.