This easy lobster dish only takes only 15 minutes to prepare, in turn highlighting the hero of the dish, its fresh WA lobster from Brolos.
Serves 2- 4
Cooking tip: As soon as the crayfish has finished cooking, place it in chilled water to prevent it from becoming overcooked.
Ingredients
1 orange, finely grated zest and juice
1 lime, finely grated zest and juice
1 peeled clove of garlic, finely chopped
2 tbsp parsley, finely chopped
2 tbsp extra virgin olive oil
Salt and freshly ground pepper to taste
2 tomatoes de-seeded, skinned and diced
Mixed young salad leaves and soft herbs (e.g. chard, watercress, chervil)
1 lobster (Approx. 400 – 500 grams) |
Methods
- For the dressing, place orange, lime, garlic and parsley into a bowl and gradually whisk in olive 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. Once the lobster has been chilled, remove meat from shell and slice into medallions. You may use the lobster horn and leg meat as well to give your dish that special touch.
- Place the tomato on your serving plate. If using horn meat and leg meat, pile it in the centre of the tomato and add a little dressing. Arrange the medallions around the centre stack.
Top with salad greens and add dressing to taste.
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