Cost $14.74 per serving
3 Green papayas ( not ripe and firm)
¼ cup mint chiffonade
2 cold water lobster tail
¼ cup sweet Thai chili sauce.
Cook lobster tails and cool. Peel papayas and grate. Chiffonade the mint, slice scallions' very thin length wise discarding the tops. Dice lobster meat. Mix all ingredients together. Toss in chili sauce and serve.
I use a commercial chili sauce here, the brand in May Poy which is readily available at any Asian market and some larger grocery stores. If you are feeling adventurous and have some time you can make your own chili sauce but I find this sauce to be an excellent substation.
Recipe submission from Executive Chef John Marks and is intended for private use only.