Lobster Salad with Fresh Mint and Lime
['1 cup (loosely packed) fresh mint leaves (about 2 ounces)', '3/4 cup canned unsweetened coconut milk*', '1/2 cup fresh cilantro leaves', '1/4 cup fresh lime juice', '1/4 cup vegetable oil', '11/2 teaspoons sugar', '1 serrano chile, seeded', '2 2-pound cooked lobsters', '1/3 cup vegetable oil', '2 tablespoons Champagne vinegar or white wine vinegar', '10 cups mixed greens (such as arugula, baby spinach, and frisée)', '1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves', '*Sold at many supermarkets and at Indian', '']
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.
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