Lobster South Pacific
|Coarsely chopped mango||1 Cup (16 tbs), skinned|
|Coarsely chopped papaya||1 Cup (16 tbs), skinned|
|Coarsely chopped cooked fresh lobster||2 1⁄4 Cup (36 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Grated onion||1 Teaspoon|
|Lettuce leaves||4 (Cold)|
|Watercress||1⁄2 Bunch (50 gm), stems removed|
|Toasted slivered almonds||2 Teaspoon|
Combine fruit, lobster, and celery in a large wooden salad bowl; toss.
Combine cream, lemon rind and juice, soy sauce, onion, ginger, honey, and pepper; stir until smooth.
Pour over lobster and fruit and toss lightly; chill thoroughly.