date:Mar 14, 2014
Ingredients
2 ruby red grapefruit, peeled, cut into segments
2 purple Asian shallots, very thinly sliced
1/2 cup round mint leaves
1/2 cup Vietnamese mint leaves
1/2 cup coriander leaves
1/2 cup Thai basil leaves
2 cooked lobster tails, shelled, cut into medallions
Vietnamese dressing
2 stalks lemongrass, white part only, finely chopped
1 garlic clove, crushed
2 tablespoons fresh ruby red grapefruit juice
2 tablespoons sweet chilli sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
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