This article was written for Annabel & Grace, which is now part of Rest Less.
Please be warned, this simple lobster salad is an extravagant recipe. It uses fresh lobbie and lots of it. So this really is a special occasion starter. I made this on New Year’s Eve and it went down well. The combination of fabulously moreish lobster and the sweetly piquant dressing is, quite frankly, to die for.
Lobster Salad
Ingredients serves 4
- 2 freshly cooked lobsters, each approx 680g
- Bag of mixed baby leaf salad
- Tbspn soy sauce
- 2 tspn runny honey
- Tsp fresh ginger, finely chopped
- Juice and zest of one lime
- 2 tbspn extra virgin olive oil
How to prepare
Place the soy sauce, honey, ginger and lime zest in a small saucepan. Simmer gently for 1-2 minutes. Add the lime juice and tip into a bowl. Once cold, whisk in the oil.
Crack open the lobsters and extricate the flesh. Slice the lobster tails into medallions. Try and keep the claw flesh so that it holds its shape, then crack open the larger claw joints.
Put the lobster in a large mixing bowl and toss in the soy dressing. Share the lettuce leaves between four plates. Share the precious lobbie between the plates and serve immediately. Perhaps with a glass of champagne…
For a similar recipe, take a look at BBC Good Food’s Smoked Salmon With Asian Dressing