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1
Preheat the oven to 500 degrees.
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2
Cook the lobsters and carefully remove all the meat from the tail and claws.
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3
Cut the large pieces of meat into bite-size pieces.
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4
Set aside.
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5
Cut the carrot into the thinnest possible lengthwise slices.
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6
Drop the slices into boiling water and cook one minute.
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7
Drain well.
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8
Put the slices in a small, heavy skillet.
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9
Cut the mango into thin slices.
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10
Cut the slices into thin strips.
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11
There should be about one-third cup.
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12
Set aside.
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13
Put the leaf lettuce, chicory and field lettuce in a large heavy ceramic bowl.
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14
Add all but three tablespoons of the sauce salade.
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15
Toss.
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16
Put the bowl in the oven and leave the door open.
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17
Let stand one and one-half minutes.
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18
Meanwhile, blend the lobster meat in a heavy saucepan with two tablespoons of sauce salade.
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19
Put this in the oven and let stand two minutes with the oven door open.
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20
Add the remaining one tablespoon of sauce salade to the carrot slices.
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21
Heat briefly until warm.
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22
Arrange equal portions of the tossed salad leaves on each of four warm serving plates.
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23
Arrange the pieces of lobster symmetrically around the salad greens.
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24
Garnish the top of each serving with slices of carrot and mango strips.
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25
Scatter the duck pieces over all.
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26
Dot the top of each serving with one-quarter teaspoon of chopped orange peel and one-quarter teaspoon chopped fresh basil.
