It is bound to feel like summer with this easy and delicious dish from Brolos crayfish.
Serves 2- 4
Cooking tip: Once cooked, place the lobster in chilled water to stop the cooking process.
Ingredients
Dressing:
3 dsp rice vinegar
1 tsp Soya Sauce
½ tsp Sesame oil
½ tsp finely grated ginger
1 pinch of sugar
3 dsp Vegetable oil
Salt and freshly ground white pepper to taste
Salad:
1 cooked Lobster (Approx. 400 – 500 gm)
1 avocado, skinned and cut into cubes
1 orange or pink grapefruit, cut into segments (all skin and membranes removed)
Mixed soft salad leaves (e.g. Tatsoi, Mizuna, and Watercress) |
Methods
- For the dressing, place vinegar, soy, sesame oil, ginger and sugar into a bowl and gradually whisk in oil. Season with salt and pepper to taste. Set aside.
- Once the lobster is cooked, plunge it into chilled water to stop the cooking process. Remove meat from shell and slice. You may use the lobster horn and leg meat as well to give your dish that special touch.
- If using horn/ leg meat, place it in centre of the plate and add a little dressing. Gently mix lobster slices, avocado, citrus segments, salad leaves with dressing and place on top.
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