Ingredients

• 1 cup (loosely packed) fresh mint leaves (about 2 ounces)
• 3/4 cup canned unsweetened coconut milk*
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh lime juice
• 1/4 cup vegetable oil
• 11/2 teaspoons sugar
• 1 serrano chile, seeded
• 2 2-pound cooked lobsters
• 1/3 cup vegetable oil
• 2 tablespoons Champagne vinegar or white wine vinegar
• 10 cups mixed greens (such as arugula, baby spinach, and frisée)
• 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
• *Sold at many supermarkets and at Indian,

Instructions

1. Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
2. For salad: Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole. Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates. Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.
3. Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
4. Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
5. Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.