Indochine.. Baguettes and banh mi: Finding France in Vietnam..

Recipe Friday..
Goi Buoi Tom Hum (Pomelo, avocado and lobster tail salad)
4 small raw lobster tails, shells intact (about 250geach)
1 tab vegetable oil
1 pomelo
1 avocado
1/2 bunch watercress, picked
10 perilla leaves sliced
10 Vietnamese mint leaves, sliced
10 mint leaves sliced
3 tab dipping fish sauce,
1 tab fried garlic
Preheat oven to 220C. Split the lobster tails in half lengthways, with a cleaver and remove the digestive tract. Season the lobster with salt and pepper.
Heat the oil in an ovenproof frying pan over high heat.  Place lobster tails in pan, cut side down, and sear to 2 minutes. or till colored. Turn lobster over, then transfer pan to oven, and roast for 5-10 minutes or until just cooked through.
Meanwhile, peel pomelo, roughly segment it by simply tearing off the small pieces with hands, doing  best to remover the tough outer pith. Peel avo, and cut into 2cm dices.
Mixing bowl - combine pomelo, avo, watercress, sliced herbs. Dress with dipping fish sauce and toss lightly. Transfer salad to serving bowl, and garnish with fried garlic.  Serve the lobster tails on the side.  Serves 4-6 as part of a shared meal.