Oman’s scorching temps suppress the appetite, but passing on this refined salad is like saying “no” to an upgrade from a suite to a villa – it’s just not possible.

Yield: 4 servings

For lobster:

Add grapefruit and lime juices, mustard, honey and shallots to a bowl. Whisk, and season with salt and pepper. Slowly drizzle in oil, whisking constantly. Add lobster to a bowl. Drizzle vinaigrette over lobster, and mix. Add parsley and chives, and mix.

For mushrooms:

Bring vinegar, sugar, water, peppercorns and mustard seeds to a boil in a small pot. Remove from heat. Add mushrooms to an airtight container. Pour vinegar mixture over mushrooms, cover and refrigerate at least 2 hours before serving.