Online Magazine Spring/Summer 2003 Maine Lobster and Lump Crab Salad Fresh Avocado, Micro Greens & Spicy Mango Vinaigrette By Chef Mark Smith of Grand America's Garden Cafe Serves 4 Spicy Mango Vinaigrette 2 ripe mangoes, peeled and de-seeded 2-3 leaves fresh mint 1 tsp red pepper flakes 2 T rice wine vinegar Place ingredients in a blender. Blend until smooth (you may need to add a little cold water to thin out the dressing). Maine Lobster and Lump Crab Salad 2 1 1/2 –2lb Maine lobsters 1 lb lump crab meat 1/4 c micro greens* (for garnish) 1 ripe avocado, diced 2 large shallots, minced 2 T seasoned rice vinegar 2 T chopped mixed herbs (basil, dill, parsley & chives) 1 T extra virgin olive oil Bring 4-5 quarts of water to a boil. Gently place the lobsters in the boiling water and cook them for 6-7 minutes. While the lobsters are cooking, fill a large pot or plastic bucket with ice and cold water. When the lobsters are cooked, place them in the ice water until they have cooled completely (about 15-20 minutes). Clean the meat from the lobsters and place it in a medium mixing bowl and add the crabmeat. Also add the shallots, olive oil, herbs, avocado and rice wine vinegar and mix gently so that you don’t break up the crabmeat or the avocado. Season with salt and fresh ground pepper and keep the mixture cold. Serving Spread the mango sauce on each plate. Spoon the salad in a pile on the sauce, top with micro greens and enjoy! * micro greens can be found at specialty produce markets and can be quite expensive, you can substitute mixed baby greens which can be purchased just about anywhere.