7:30 AM – We made it!

Lobster and melon salad

(Adapted from 1080 Recipes)

Serve 4, as appetizer

8 oz French green beans
2 lobster tails (cooked, cut in half)
1 cantaloupe melon (halved and seeded)
Juice of 1 lemon
8 tbs olive oil
7 oz mixed salad greens
Sea salt and pepper to taste
Dills and chives to decorate (optional)

1. Cook beans in salted boiling water for 5-7 minutes.
2. Drain, and refresh under cold water. Set aside.
3. Use a melon baller, scoop out balls of melon flesh.
4. In a small bowl, combine salt, pepper and lemon juice.
5. Whisk in olive oil.
6. Divide salad dressing in two portions.
7. Toss salad with one part of dressing.
8. Toss green been with the remaining dressing.
9. To serve: make a bed of salad, top with green beans, place half a lobster tail on top, and toss some melon balls. Sprinkle with chopped chives and dill if using.