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
  • Print


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


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.


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.

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