Ginger Lime Lobster Salad

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Los Angeles Times

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Ingredients

2 tablespoons finely chopped shallots

1 cup dry white wine

1 1/2 teaspoons ginger, minced

1 1/2 cups heavy cream

2 tablespoons unsalted butter, cut into small pieces

1 tablespoon lime juice

Salt and pepper to taste

2 (1 1/4-pound) lobsters

6 tablespoons lime juice, divided

Salt, pepper

1 1/2 cup orzo

2 tablespoons olive oil, divided

1 cup red apples, peeled and diced small

1 cup celery, diced small and blanched

2 tablespoons chervil leaves

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