Warm Lobster Salad With Mango And Exotic Fruit Vinaigrette

Dip the lobsters in the simmering court bouillon for 10 minutes and drain. Wash the periwinkles and put them in a saucepan. Cover them with the lobster court-bouillon and cook over high heat for 5 to 7 minutes.

Cut the peeled mango into thin slices around the pit, then into thin sticks. In a plate, sprinkle them with orange juice mixed with rum and a good pinch of pepper. Drain and shell the lobsters, then cut the tails into medallions. With a needle, pop the lids of the winkles. Prick the flesh and remove it. Keep the lobsters and winkles warm in a pan of simmering water.

Mix the vinegars with the mustard, salt and pepper. Pour in the oil while emulsifying. Remove the seeds from the half papaya. Peel it as well as the half-mango. Mix the pulp with the juice from the mango and two thirds of the vinaigrette. Chop the chives and remove the leaves from the herbs. Mix with the mango sticks, salads and a little vinaigrette.

Divide the warm lobster medallions among six plates and drizzle with the fruit vinaigrette. Toss the periwinkles with the remaining vinaigrette. Place a mound of herbed salad and herbs and sprinkle with the remaining winkles sauce around it. Serve immediately.