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1
For the vinaigrette: In a small bowl, combine the shallot, vinegar, mustard, and honey.
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2
Whisk in the oils gradually.
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3
Season with salt and pepper.
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4
For the lobsters: Put 2 gallons cold water in a stockpot with 1/2 cup salt.
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5
Bring to a boil over high heat.
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6
Add the lobsters and cover.
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7
When the water returns to a boil, uncover and boil for 12 minutes.
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8
Transfer the lobsters to ice water to chill quickly.
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9
Twist off the lobster tail, knuckles, and claws; discard the rest of the carcass.
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10
Crack open the shell of the tail and remove the meat in one piece, or use your finger or a small fork to push the meat out through the larger end.
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11
Crack the knuckle shells and remove the meat.
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12
To extract the meat from the claw, jiggle the small lower appendage until it snaps, then remove it.
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13
Crack the shell of the claw and pull out the meat in one piece, if possible.
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14
Cut the tail into 1/2-inch chunks and cut the knuckle meat into 2 or 3 pieces.
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15
Leave the claws whole.
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16
Slice the melon quarters thinly lengthwise, then cut each slice crosswise into thirds.
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17
Put the lobster in a bowl with the melon.
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18
Toss with the vinaigrette, using as much as you need to moisten the lobster and fruit.
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19
Add the arugula and more dressing, if needed, and toss again.
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20
Divide among individual plates or arrange on a platter.
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21
Garnish with hazelnuts and mint.
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22
Serve immediately.
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23
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
