3 1-1/2-pound lobsters, steamed, meat out of the shell, and cut into bite-sized pieces, claws whole
1 large jicama, peeled and cut into
4 scallions, sliced, reserving
2 tablespoons for garnish
1/2 cup Lychee-Mango Puree, plus 4 tablespoons for garnish
Kosher salt and freshly ground black pepper, to taste
2 heads butter lettuce, leaves separated
In a large bowl, mix together lobster meat, jicama, scallions, and Lychee-Mango Pu-ree. Season with salt and pepper. On salad plates, lay out 3 leaves of butter lettuce and top with a small mound of lobster salad. Drizzle with extra puree. Garnish with the remaining scallions.