1. To make the hearts of palm, combine the vinegars, mirin, sugar, ginger and chili in a pot over high heat and bring to a boil. 2. Pour over the sliced hearts of palm while still hot. 3. Allow to cool and refrigerate until ready to use. 4. To make the lobster, separate each lobster into tails and claws, reserving the body for another use. 5. Peel off the shells, slice the meat into uniform pieces and refrigerate until ready to use. 6. Whisk together the basil, mint, cilantro, shallots, garlic, lime juice, lemon juice, fish sauce, honey and vegetable oil in a large bowl for the marinade. 7. Adjust the acidity, if necessary, with extra lime or lemon juice. 8. Add enough dressing to the lobster to moisten and flavour, and toss to combine. 9. Reserve the remaining dressing. 10. To make the avocado, combine the avocado, lime juice, garlic, shallots, hot sauce and salt in a bowl and mix with a fork until chunky. 11. To assemble, place a 3" ring mold in the middle of a serving plate. 12. Place a small spoonful of avocado on the bottom of the ring mold. 13. Place a layer of sliced mango or melon on top. 14. Place pieces of lobster on top of the mango and repeat until the lobster reaches the top of the ring mold. 15. Top with marinated hearts of palm and pull off the ring mold. 16. Sprinkle diced mango or melon around the lobster stack, drizzle over dressing, and serve. 17. Repeat with the remaining plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
