Chef Jose Luis Martinez peels and seeds honeydew melon and cucumbers. He adds jalapeños, lime juice, red onion, salt and pepper and purées those ingredients. He pours the mixture around a salad of lobster, diced honeydew and cucumbers, plum tomatoes and chopped cilantro tossed with lemon juice, olive oil, salt and pepper.
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Contact: Desiree Torres Desiree.Torres@penton.com