Bring a large pot of salted water to a boil, add lobster, lower the heat and cook for about 8 to 10 minutes with the vinegar, laurel and pepper.
Remove the loin of the lobster and cut it into medallions. Then prepare the lettuce bouquet and the papaya and kiwi pearls. To finalize add the sauce composed by ketchup, mayonnaise, salt, pepper and brandy.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Tivoli-Palace De Seteais
Recipe courtesy of Robert Irvine