Roasted Lobster Salad
serves 4
4 x1kilo Lobsters, alive
1yellow pepper, roasted, seeded and sliced
1red pepper, roasted, seeded and sliced
1 ripe avocado, cut into cubes
1 small cucumber, peeled, seeded and diced
½ tbs. sunblushed tomatoes chopped
1 tbs. pitted black olives, sliced in half
3 slices of stale focaccia bread, cut into cubes
1 large bunch of Rocket Leaves
Lemon and Basil Dressing
1teaspoon Dijon mustard
the juice of one whole lemon
the grated rind of 1 lemon
6 tbs. olive oil
2tbsp freshly shredded basil leaves
salt and pepper
Combine all the dressing ingredients in a bowl and whisk together. Set aside.
Put the live lobsters on to a chopping board and with the point of a sharp knife, insert it hard into the back of the head and push down to kill the lobster. Cut the lobster in half, straight down the middle of the back. Remove any green intestines. Lay the lobsters in a large Roasting tin and drizzle over a little grapeseed oil. Roast them in a pre heated own 220cfor 10-15 minutes. Remove them from the oven and allow to cool.
Take the lobster out of its’ shell, devein the tails and remove the claw meat in one piece reserving to one side. Cut the lobster tails in three horizontally and arrange on the plate and in a large bowl, combine the peppers, avocado, cucumber, tomatoes, olives, and all but 2 tbs. of dressing and gently toss together. Add the cubes of bread, and let the mixture stand for 10-15 minutes, then toss again. Put a layer of lobster in the centre of the plate and top with some rocket then more lobster ad the final piece of lobster on top of that. Spoon over the pepper mix and drizzle over the remaining dressing and garnish with the reserved claws and some basil leaves.
Tip:
Serve these after your lobster salad
Rosewater scented towels
65ml rosewater
375ml water
Put the waters into a large bowl.
Soak the towels in the waters and wring out excess water. Fold or roll the towels and put them onto a plate.
For Cold towels:
Put the plate into the freezer and leave for at least one hour.
For Hot Towels:
Put the plate into the microwave and set to high for 5 minutes.
You can sprinkle over some rose petals when you serve them or tuck a few inside the towels before you freeze them and they will fall out when opened.
This article by Amy Willcock appears in The
Shooting Gazette August 2007, and is reproduced here with permission.
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