INGREDIENTS:
(12 servings)
2 pounds cooked Maine lobster meat*, cut into 1-inch pieces
3 cups cantaloupe balls
1 diced papaya (about 1¼ pounds), peeled, seeded and cut into ½-inch dice
6 diced plum tomatoes (about 2 cups), seeded and cut into ¼-inch dice
1 Tablespoon freshly minced ginger
¼ cup fresh orange juice
2 Tablespoons red-wine vinegar
1 teaspoon Dijon-style mustard
To taste salt and black pepper
½ cup extra-virgin olive oil
1 teaspoon finely grated orange zest
¼ cup freshly snipped chives
2 heads radicchio, leaves washed and patted dry, for garnish
DIRECTIONS:
Place the Maine lobster meat, cantaloupe, papaya, tomatoes and ginger in a large bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in orange zest (makes ¾ cup). Shortly before serving, toss ½ cup of the dressing with the chives and Maine lobster mixture. Serve on a decorative platter surrounded by radicchio leaves, or place serving portions inside the leaves. Serve remaining dressing on the side or reserve for future use.
*If fresh Maine lobster meat is unavailable, a frozen brand can be found in many supermarkets. If you want to cook your own you'll need six Maine lobsters, about 1½ pounds each.
