Lobster salad and shrimp with raspberry and strawberry dressing

Ingredients

For 4 servings

• •2 2 lobsters (frozen)
• •10 g 10 g shrimp rosses already cooked
• •170 g 170 g strawberries (or more)
• •1 1 mango
• •1 1 pink grapefruit
• •1 1 Young shoot salad (spinach, beets, rockets...)
• •1 1 c to s raspberry vinegar
• •3 3 c to s hazelnut oil
• •2 2 c to s of olive oil
• •1 1 Flower of salt
• •1 1 Pepper

Method

1. 1.Defrost lobsters the day before. The next day, in a pot put boiling water with a garnished bouquet. Boil Dip the lobsters 2 min and drain and let cool. Decorate shrimp and lobsters (reserve carcasses) and cut into medallion Rinse, drain strawberries and set aside 8-10 for sauce. Cut the rest into slices. Cut the flesh of the mango into dice. Peel the grapefruit alive. Separate the quarters between the membranes. Rinse and spin the young shoots. Season with olive oil and a pinch of salt flower. Divide them on 2 plates.
2. 2.Place shrimp and lobster, and fruit. Crush the reserved strawberries with the fork. Stir in raspberry dressing and hazelnut oil. Pepper and mix. Pour some of this sauce on each plate. Serve without delay. A delicious and fresh start.