- 1 cup (loosely packed) fresh mint leaves (about 2 ounces)
- 3/4 cup canned unsweetened coconut milk
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 11/2 teaspoons sugar
- 1 serrano chile, seeded
- 2 2-pound cooked lobsters
- 1/3 cup vegetable oil
- 2 tablespoons Champagne vinegar or white wine vinegar
- 10 cups mixed greens (such as arugula, baby spinach, and frisée)
- 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
- Sold at many supermarkets and at Indian,
- Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
- Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
- Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
- Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.