1 pound cooked lobster meat - tails and claws 8 fresh or frozen kaffir lime leaves
1 tablespoon vegetable oil, plus more for rubbing
1 large shallot, minced
3 oil-packed anchovy fillets, minced
3/4 teaspoon curry powder
3/4 cup mayonnaise
2 teaspoons fresh lime juice
1 tablespoon chopped dill
Salt
2 cups mesclun greens
1 Kirby cucumber, thinly sliced

Preheat the oven to 300 degrees.



Holding a lime leaf, pull off the stem to divide the leaf in half. Repeat with the remaining leaves. Rub the leaves with oil; transfer to a baking sheet. Bake for 8 minutes, until crisp.

In a small skillet, heat the 1 tablespoon of oil. Add the shallot and cook over moderately low heat until softened, 2 minutes. Mash the anchovies with the shallot. Add the curry powder and cook until fragrant, 1 minute. Scrape the mixture into a bowl and let cool. Stir in the mayonnaise, lime juice and dill and season with salt. Refrigerate for 15 minutes.



Fold the curry mayonnaise into the lobster. Serve the lobster salad over the greens; top with the lime leaves and cucumber.