Lobster salad
Push the boat out with this simple but impressive lobster recipe. It makes a great dinner party starter or smart summer lunch dish
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 25 mins
Cook 20 mins
- To make the grapefruit butter, put the grapefruit juice and zest into a small pan and reduce it to a couple of tablespoons, then cool. Beat the grapefruit juice into the softened butter with a little seasoning. Roll into a log shape and wrap tightly in clingfilm. Chill or freeze until needed.
- If you are buying uncooked lobsters, ask your fishmonger to kill them humanely for you, then cook them as soon as you get home. Alternatively, follow these instructions on killing lobsters humanely. To cook the lobsters (if you have bought them uncooked), bring a large pan of water to the boil and season it with salt, lemon zest, a bay leaf and black peppercorns. Boil the lobsters for approximately 5 minutes, until they change colour to a deep red or orange. Remove and cool a little, then take it apart while the lobster is still warm.
- To prepare the cooked lobster, twist off the head and claws. Remove the meat from the claws by cracking them and pulling it out in pieces. To remove the tail meat, cut down the middle of the inside shell with scissors and peel it back, pulling out the meat in one piece. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding any membrane. Cut the tails in half and set aside.
- Boil the potatoes in salted water until just cooked, drain and lightly crush while still hot. Fry the spring onion in olive oil until tender and add to the potatoes with the coriander, plenty of seasoning and a drizzle of olive oil. Mix in the lobster claw meat and squeeze over a lemon half.
- Spoon half the potato mixture into the centre of each plate, or use a 8-10cm ring or cutter to shape the mix if you have one. Arrange 2 halves of lobster tails on top of each one and then add a slice of the grapefruit butter to each. Either flash the plate under a very hot grill or use a blowtorch to start the butter melting, then serve straight away.
Per serving
762 kcalories, protein 39.4g, carbohydrate 23.4g, fat 57.4 g, saturated fat 28.2g, fibre 1.3g, salt 2.34 g
Recipe from olive magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/666652/
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Ingredients
- 2 small/medium sized lobsters , live or cooked
- 4-6 new potatoes
- 2 spring onions , finely chopped
- olive oil
- 1 tbsp chopped coriander
- 1 lemon , halved
- mixed baby salad leaves
FOR THE GRAPEFRUIT BUTTER
- 2 grapefruit , juiced and zested
- 100g butter , softened
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 25 mins
Cook 20 mins
Ingredients
- 2 small/medium sized lobsters , live or cooked
- 4-6 new potatoes
- 2 spring onions , finely chopped
- olive oil
- 1 tbsp chopped coriander
- 1 lemon , halved
- mixed baby salad leaves
FOR THE GRAPEFRUIT BUTTER
- 2 grapefruit , juiced and zested
- 100g butter , softened
Per serving
762 kcalories, protein 39.4g, carbohydrate 23.4g, fat 57.4 g, saturated fat 28.2g, fibre 1.3g, salt 2.34 g
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20 August 2010
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