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

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).

Serves 6

Prep

35M

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

1 medium fennel bulb (300g)

150 gram curly endive

3 cooked lobsters (1.8kg), halved lengthways

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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