2 medium size Fresh Lobster
1 box Zespri Green Kiwi fruits
1 large crunchy pear
2 medium crunchy red apples
Preparation for lobster:
Clean and trim the lobster thoroughly.
Place a chopstick or metal stewer starting from the body end and exiting through the joints near the tail end to prevent curling during steaming.
Steam the lobster until the shell turned red about 15 minutes for a medium sized lobster.
The meat inside the lobster will be firm, white and opaque.
Remove the cooked lobster to a baking tray and leave it to cool before handling.
When cool, extract the lobster meat from the shell.
Hold the lobster tail in one hand with the hard top shell up.
Using a sturdy kitchen shears or a pair of strong scissors, cut through the top of the shell and through the meat but stop just before the bottom shell.
Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat.
By careful not to cut your fingers as the spikes are very sharp.
With your thumbs, separate the meat.
Gently pry the meat from the bottom shell, keeping it attached near the back end and pull the meat upward so that it is partially on top of the shell halves.
Slice the lobster meat into reasonable size and place them on platter.
Preparation for salad:
Peel the skin of all the three types of fruits.
Diced the green pear and red applies into small pieces.
Sliced the kiwi fruit into half-ways or length-ways.
In a large mixing bowl, add all the three types of fruits.
Add three to four tablespoons of Mayonnaise and mixed thoroughly.
Store the fruit salad in the refrigerator before serving.