Fresh Lobster Salad

2 x 450 g/1 lb live female lobsters
25 g/1 oz polyunsaturated margarine
500 g/11/4 lb carrots, peeled and grated
2 shallots, peeled and finely chopped
300 ml/1/2 pint vegetable stock
2-3 dill sprigs
2-3 thyme sprigs
1 tablespoon snipped chives
salt
freshly ground black pepper
1 tablespoon red wine vinegar
3 tablespoons olive oil
juice of1 lemon
1 head of chicory, separated into leaves and
washed
1 small curly endive, separated into leaves and
washed
1 lettuce heart, separated into leaves and washed
2 avocados

Bring a large saucepan of water to the boil then let it go cold; this removes the oxygen from the water and effectively anaesthetizes the lobsters before they are steamed.

Bring a second large saucepan of water to the boil. Place the live lobsters in the cool water for 3 minutes, then put them straight into a steamer and steam over the boiling water for 15 minutes. Remove the lobsters and leave them to cool down.

Melt the margarine in a pan, and gently fry the carrots and shallots until soft but not brown. Add the stock and herbs, and season well. Simmer for 10 to 15 minutes. Blend the sauce in a blender, and add the vinegar.

When the lobsters are slightly cooler, remove the tails and cut through the shell underneath with scissors. Carefully open out the shells and remove the tail meat in one piece. Remove and carefully crack the claws; lift out the meat and discard the cartilage. Cut the tail meat into thin medallions and cut the claws in half.

Mix together the oil and 2 tablespoons of the lemon juice. Season well with salt and pepper. Toss the chicory, endive and lettuce leaves in the dressing. Peel, stone and slice the avocados and brush with a little lemon juice. Pour the carrot coulis on to 4 individual plates. Arrange the leaves, lobster and avocado on each plate. Serve at once, or cover and chill in the refrigerator.

SERVES 4