Today is the big wedding of prince William and Kate Middleton. It’s Britain’s most anticipated event in 30 years. And with all Dutchies turning orange this weekend in honour of celebrating Queensday, this weekend screams royalty. So let’s make it a royalty flavoured weekend with a luxurious lobster salad.

Ingredients:
– 2 cooked lobsters, each about 1 1/4 lb.
– Juice of 1 lemon
– Olive oil
– Salt and pepper
– 1/2 cantaloupe
– 1/2 canary melon
– 1/2 honeydew melon
– 1 cup radish seedlings*

Emulsion:
– 1 small overripe mango
– 1 tsp. Dijon mustard
– 1 sprig mint
– 1 tbsp. hazelnut oil
– 1 tbsp. sherry vinegar
– 2 tbsp. olive oil
– 1 tbsp. Chinese chili oil (optional)**
– Salt and pepper

Method
Scoop out the melons individually with a melon baller to obtain 3 pieces of each melon per person.

Emulsion
In a blender, combine the olive oil, hazelnut oil, mustard, mint, vinegar and mango and blend to a smooth emulsified puree. Season with salt and pepper.

Finishing and presentation
Shell the lobster; dress the meat with a touch of lemon juice and olive oil, salt and pepper.
Pour a small ladleful of the emulsion onto each plate.
Place 3 melon balls of each variety onto the plate, arranging them to form a base.
On top, place one lobster claw and one half tail per serving.
Top with some radish seedlings.
Finish with a few drop of chili oil. Serve cold.

Chef’s Note
*Radish seedlings or sprouts are sold in little baskets. If you can’t find them, substitute another delicate flavorful green sprout or replace them with a few leaves of lamb’s lettuce.

**You can find chili oil in supermarkets and Asian specialty shops. Otherwise, marinate a pinch of chili powder in a little olive oil and strain.