Lobster and Avocado Salad

Directions

For Salad:

1. Boil enough water to cover the lobsters.
2. Add lobsters and salt; cover pot.
3. Simmer lobsters 12 minutes once the water returns to a boil.
4. Drain lobsters well and let sit for 5–10 minutes.
5. Cut away and discard the core of the romaine lettuce.
6. Cut the leaves lengthwise into quarters, then crosswise until finely shredded. 
7. Remove lobster meat from shells and cut into bite-size chunks.
8. Put the lettuce in a salad bowl and arrange the lobster meat on top. 
9. Add green onions and toss gently.
10. Cut avocados in half lengthwise, discard the pits, and peel the skin off the avocados.
11. Cut each avocado in half lengthwise into thin strips.
12. Sprinkle the avocado slices with lemon juice and arrange them neatly over the salad.
13. Garnish with basil.

For Dressing:

14. Combine mustard, vinegar, shallots, salt, and pepper in a mixing bowl.
15. Add chopped egg.
16. Blend the oils in separate bowl with a wire whisk and gradually add to the egg mixture.
17. Pour dressing over salad.
18. Toss and serve.