2 1 1/4-pound live lobsters
2 teaspoons Dijon mustard
1 tablespoon Champagne vinegar
1 tablespoon lime juice, plus 1/2 lime for squeezing
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
2 handfuls watercress, stems removed
4 cups curly leaf lettuce, in pieces
1 cup thinly sliced hearts of palm
1 ripe avocado, thinly sliced
1/2 lemon, for squeezing
Put 3/4-inch of water in a stockpot, cover, and bring to a boil. Place one lobster in pot, and cover. When it begins to steam (about 30 seconds), cook for 10 minutes. Remove lobster, and let cool; repeat with second lobster. Reserve cooking juices. Remove tail meat, leg meat and claws from shells, and cut in 1/8-inch slices.
Whisk together mustard, vinegar, lime juice, cumin, coriander and red pepper flakes. Season with salt. Gradually whisk in olive oil until thickened, then whisk in one tablespoon lobster juices.
On large platter, arrange greens, hearts of palm and avocado. Lay lobster slices in overlapping rows. Sprinkle with lime and lemon juice, then pour vinaigrette on top. Serve.