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1
Fill a large stockpot with 2 inches of water, add the salt and bring to a boil over high heat.
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2
Put the lobsters in the boiling water, head first, and cook until they start to turn red, about 4 minutes.
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3
Transfer the lobsters to a bowl to cool.
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4
Remove the meat from the lobster knuckles and claws; keep the claw meat in one piece if possible.
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5
Twist the tails off the bodies.
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6
Split the tails lengthwise and remove the tail meat.
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7
Pull out and discard the black intestinal vein.
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8
Cut each tail half into 3 pieces.
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9
Transfer the meat to a bowl.
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10
Cut the zest from 1 tangelo into a fine julienne.
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11
Peel both tangelos and, working over a bowl, cut in between the membranes to release the sections.
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12
Squeeze the membranes to extract the juice; measure out 1/4 cup of juice and set aside.
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13
Shortly before serving, in a large saucepan, warm the olive oil over moderate heat.
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14
Add the lobster, season with pepper and stir until just cooked through; return the lobster to the bowl.
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15
Add the shallots and citrus zests to the pan and cook for 1 minute.
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16
Add the tangelo juice, vinegar and basil and season with salt and pepper.
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17
Add the greens and toss just until warm, about 1 minute.
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18
Arrange the greens on plates and garnish with the reserved lobster and tangelo sections.
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19
Spoon any remaining dressing on top and serve at once.
