Lobster Salad and Papaya Souskai
4 Servings

PREPARATION
Boil lobster in water for 7 minutes and refresh. Peel the mango. Roast and peel the pepper. Dice the mango and the red bell pepper in small pieces. Julienne the papaya. Peel and chop the shallots. Place the diced mango and red pepper in a bowl. Squeeze two limes and add olive oil and julienne of papaya. Cut lobster in half, remove the meat and clean shell. Cut the lobster meat in big pieces and add to the papaya salad. Season with salt and cayenne pepper. Garnish lobster shell with papaya salad.

Sommelier Selection: E. Guigal Condrieu '96, Rhône, is a mineral wine with a peach and apricot aroma that goes perfectly with the fresh lobster salad.

Phillipe Ruiz, Palme d'Or Chef