Lobster with fennel salad
Gather up the family and enjoy this fresh lobster with fennel salad - the perfect seafood dish for the festive season (or any time).
- 35 mins preparation
- Serves 6
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Ingredients
Green olive and currant salsa
- 3 medium lemons (420g)
- 1/3 cup (70g) seeded small green olives, chopped coarsely
- 2 tablespoon drained baby capers, rinsed
- 2 tablespoon dried currants
- 1/3 cup finely chopped fresh flat leaf parsley
- 2 tablespoon olive oil
Lobster with fennel salad
- 1 medium fennel bulb (300g)
- 150 gram curly endive
- 3 cooked lobsters (1.8kg), halved lengthways
Method
Lobster with fennel salad
- 1Make green olive and currant salsa: Finely grate rind from one lemon. Peel rind thickly from all lemons to remove white pith. Segment lemons over medium bowl to catch juice. Chop lemon flesh finely; add to bowl with grated rind and remaining ingredients. Stand 20 minutes. Season to taste.
- 2Reserve fronds from fennel. Slice fennel thinly with V-slicer or mandolin. Combine fennel and endive in a medium bowl, sprinkle with half the salsa.
- 3Divide lobsters and salad among plates. Drizzle with remaining salsa; sprinkle with reserved fronds.
Notes
Christmas is one of those special occasions when you can spoil your family with the luxury of lobster. Purchased cooked lobster (from your fishmonger) coupled with a simple dressed salad of fennel and endive, makes this dish very easy and quick to make.