Ingredients
• 2 ruby red grapefruit, peeled, cut into segments
• 2 purple Asian shallots, very thinly sliced
• 1/2 cup round mint leaves
• 1/2 cup Vietnamese mint leaves
• 1/2 cup coriander leaves
• 1/2 cup Thai basil leaves
• 2 cooked lobster tails, shelled, cut into medallions
Vietnamese dressing
• 2 stalks lemongrass, white part only, finely chopped
• 1 garlic clove, crushed
• 2 tablespoons fresh ruby red grapefruit juice
• 2 tablespoons sweet chilli sauce
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon sesame oil
Method
1. To make the dressing, combine the lemongrass, garlic, grapefruit juice, sweet chilli sauce, sugar, fish sauce and sesame oil in a small bowl.
2. Combine the grapefruit, shallot, mints, coriander and basil in a large bowl. Drizzle with a little of the dressing and gently toss to combine. Place evenly among serving plates. Top with the lobster and drizzle with remaining dressing to serve.
