• 2 lbs cooked fresh lobster or crab
• 1 ripe papaya, peeled and cut into strips
• 1 ripe small cantaloupe
• 2 ripe large plum tomatoes, seeded and diced
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh chives
• 1 Tbsp finely chopped fresh ginger root
• Orange Vinaigrette (recipe follows)
• 2 bunches watercress

Remove any cartilage from lobster meat, leaving the pieces as large as possible. Place lobster and papaya in bowl.

Cut the cantaloupe in half, remove the seeds and using a melon baller, cut the cantaloupe into balls over the bowl of lobster so that the juices fall in the bowl. Toss. Add the tomatoes, dill, chives and ginger. Make the vinaigrette.

Pour the vinaigrette over the salad and toss. Serve on a bed of watercress. (6 portions)