Dice the lobster into 1/2-3/4 inch pieces. Cut the melon into 1/2 inch pieces, drain off as much melon juice as possible and reserve the juice in a small bowl. Combine lobster and melon with the celery in a bowl; set aside. In another small bowl, combine the mayonnaise, chili sauce Tabasco, Kirsch and salt. Thin the mixture to a dressing consistency by adding the reserved melon juice. Pour the sauce over the lobster and melon mixture, cover and chill in the refrigerator one hour before serving. Can be served with toasted pita bread, sliced baguette and/or tortilla chips.
Source: Recipe Courtesy of the Maine Lobster Promotion Council
