Lobster Salad With Mangoes and Basil

2 poached lobsters, about 1 1/2 pounds each (see recipe)
1 two-inch length of raw carrot, trimmed and scraped
½ fresh, ripe, unblemished mango
3 cups loosely packed red leaf lettuce, cut or broken into large bite-size pieces
4 cups loosely packed curly chicory, cut or pulled into large bite-size pieces
4 cups loosely packed field lettuce, also known as corn salad
½ cup sauce salade (see recipe)
½ cup cubed, skinless, cooked roast duck (see note)
1 teaspoon finely chopped orange peel, white pith discarded
1 teaspoon finely chopped fresh basil, if available

Nutritional Information
- Nutritional analysis per serving (4 servings)
  381 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 60 grams protein; 445 milligrams cholesterol; 1482 milligrams sodium

4 servings

Preheat the oven to 500 degrees.
Cook the lobsters and carefully remove all the meat from the tail and claws. Cut the large pieces of meat into bite-size pieces. Set aside.
Cut the carrot into the thinnest possible lengthwise slices. Drop the slices into boiling water and cook one minute. Drain well. Put the slices in a small, heavy skillet.
Cut the mango into thin slices. Cut the slices into thin strips. There should be about one-third cup. Set aside.
Put the leaf lettuce, chicory and field lettuce in a large heavy ceramic bowl. Add all but three tablespoons of the sauce salade. Toss. Put the bowl in the oven and leave the door open. Let stand one and one-half minutes.
Meanwhile, blend the lobster meat in a heavy saucepan with two tablespoons of sauce salade. Put this in the oven and let stand two minutes with the oven door open.
Add the remaining one tablespoon of sauce salade to the carrot slices. Heat briefly until warm.
Arrange equal portions of the tossed salad leaves on each of four warm serving plates. Arrange the pieces of lobster symmetrically around the salad greens. Garnish the top of each serving with slices of carrot and mango strips. Scatter the duck pieces over all. Dot the top of each serving with one-quarter teaspoon of chopped orange peel and one-quarter teaspoon chopped fresh basil.

Although roast duck can be used in this recipe, the duck meat is actually cooked to order by Mr. Senderens. Use the legs and thighs of a raw duck. Or you may use skinless, boneless pork. Cleanse them of all bone and skin. Cut the meat into half-inch cubes or slightly smaller. Heat two tablespoons of butter in a small skillet and add the duck meat. Add salt and pepper. Cook, stirring often, so that the pieces cook evenly, about three to four minutes.

30 minutes