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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tivoli-Palace De Seteais