Lobster with fennel salad

Name: Lobster with fennel salad
Prep time: 35 min
Total time: 35 min
Yield: Serves 6
Cuisine: Modern Australian
Ingredients: 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; 1 medium fennel bulb (300g); 150 gram curly endive; 3 cooked lobsters (1.8kg), halved lengthways

Gather up the family and enjoy this fresh lobster with fennel salad - the perfect seafood dish for the festive season (or any time).

Oct 07, 2015 4:40am

Serves 6
35 mins preparation

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

1
Make 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.
2
Reserve fronds from fennel. Slice fennel thinly with V-slicer or mandolin. Combine fennel and endive in a medium bowl, sprinkle with half the salsa.
3
Divide 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.