Lobster Salad on Brioche with Vanilla Orange Vinaigrette

Ingredients

• 2 cups orange juice
• 1-ounce ginger, peeled and sliced
• 1/4 vanilla bean, split and scraped
• 2 star anise
• 1 lime, juiced
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Thai fish sauce
• 1/2 cup pure olive oil
• 1/2 cup extra virgin olive oil
• 10 haricots verts
• 2 (1 1/4 pound) lobsters
• 4 slices brioche, cut round
• 1 avocado, diced
• 1 fennel bulb, sliced paper thin
• 1/4 cup pumpkin seeds, toasted
• 10 leaves baby lola rosa lettuce, washed
• Salt and pepper, to taste

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