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1
Bring enough water to the boil to cover the lobsters when added.
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2
Add the lobsters and salt and cover.
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3
When the water returns to the boil, let the lobsters simmer 12 minutes.
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4
Let stand five to 10 minutes and drain the lobsters well.
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5
Meanwhile, cut away and discard the core of the lettuce.
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6
Cut the leaves lengthwise into quarters.
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7
Cut the leaves crosswise into very fine shreds.
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8
There should be about six to seven cups.
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9
Remove the meat from the lobster shells.
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10
Cut the meat into bite-size pieces.
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11
There should be about four cups.
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12
Put the lettuce in a salad bowl.
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13
Arrange the lobster pieces on top and add the green onions or scallions.
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14
Toss lightly.
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15
Cut the avocados in half lengthwise.
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16
Discard the pits.
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17
Peel the halves.
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18
Cut each half lengthwise into thin strips.
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19
Sprinkle with lemon juice.
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20
Arrange the avocado slices neatly over the salad.
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21
Sprinkle with the basil.
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22
To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl.
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23
Add the egg.
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24
Blend the oils.
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25
Start beating with a wire whisk while gradually adding the oil.
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26
Serve the salad and salad dressing separately if desired.
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27
Or toss the salad with the dressing.
