Lobster, Peach and Mint Salad with Smoked Almonds

Ingredients

• 4 small lobsters (about 600gm each) or 2 large (about 1kg each)
• 1½ cups (loosely packed) baby rocket leaves
• 1 cup (loosely packed) mint, coarsely torn
• ¼ cup (loosely packed) small basil leaves
• 3 peaches, cut into wedges
• 2 tbsp smoked almonds, coarsely chopped
• Sherry vinaigrette
• 1 golden shallot, finely chopped
• ½ garlic clove, finely chopped
• Juice of ½ lemon, or to taste
• 70 ml extra-virgin olive oil
• 1 tbsp sherry vinegar, or to taste
• Pinch of smoked paprika