Lobster Salad with Lemon Vinaigrette

FOR THE SALAD:
First cook the lobster. Fill a stockpot three-fourths full with water and bring to a boil. Slip the lobsters into the water, cover, and cook until the shells are red, about 8 minutes. Using tongs, remove the lobsters and set aside to cool.

When the lobsters have cooled, lay them on their backs on a cutting board. Using a sharp knife and starting at the head end, cut each lobster in half lengthwise. Discard the intestinal vein along the back of the tail. Break off the claws, crack them with a mallet and carefully pull away the shell pieces, leaving the claw meat whole. Remove the tail meat from the shells and set the tail and claw meat aside. Discard the shells.

Place several ice cubes in a large mixing bowl; fill with water. Set aside.

Fill a large saucepan three-fourths full with salted water; bring to a boil.

Meanwhile, trim the zucchini. Then, using a mandoline with the forked shredding attachment or a sharp knife, cut down the length of the zucchini into long, spaghetti-sized julienne strips.

Add the zucchini to the boiling water. When the water returns to a boil, drain the zucchini and plunge it immediately into the ice water to halt the cooking. Drain it again and place in a large salad bowl. Add the papaya, bell pepper, tarragon, basil and chives and toss gently to mix. Set aside.

FOR THE VINAIGRETTE:
In a small bowl, combine the lemon juice, salt and white pepper and whisk together thoroughly. Add the olive oil and whisk for about 30 seconds until well blended and emulsified.

Pour the vinaigrette into the salad bowl, and gently toss all the ingredients together to distribute the vinaigrette evenly.

Divide the zucchini mixture evenly among individual plates. Place a lobster tail half, cut side up, on top of each serving and set the claw meat in the center. Drizzle with any vinaigrette remaining in the bottom of the bowl and serve immediately.