Chilled Spiny Lobster Medallions & Papaya*

4 oz Hawaiian spiny lobster tail
1/2 pt court bouillon
1 oz radicchio lettuce, small leaves
1/2 papaya, peeled and cut into thin wedges
1 nasturtium flower, for garnish
Ti leaf, cut in diamond shapes for garnish
1 T Lime-Papaya Seed Vinaigrette 

Poach spiny lobster tails in simmering court bouillon for 10 to 12 minutes, or until slightly undercooked. Chill in stock for 2 hours.

To prepare, remove lobster tail from shell and trim, slice into medallions.

Place three small outer leaves of radicchio lettuce on plate. Place lobster medallions on top of lettuce. Arrange papaya wedges between medallions. Pour Lime-Papaya Seed Vinaigrette  in center of plate. Garnish plate with an edible nasturtium flower and ti leaf diamonds.