Lobster with tomato, potato and basil salad

The lobster meat in the tail is the sweetest and most delicately flavoured. Enjoy this decadent salad.

  • 30 mins cooking
  • Serves 4
  • Print


Lobster with tomato, potato and basil salad
  • 4 potatoes (800g), chopped coarsely
  • 2 uncooked lobster tails in the shells (330g)
  • 1 tablespoon olive oil
  • 1 teaspoon finely grated lemon rind
  • 4 tomatoes (600g), peeled, seeded, chopped coarsely
  • 1 cup firmly packed fresh basil leaves
  • 2 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon warm water


Lobster with tomato, potato and basil salad
  • 1
    Boil, steam or microwave potato until tender; drain. Cool.
  • 2
    Meanwhile, make vinaigrette by combining ingredients in screw-top jar; shake well.
  • 3
    Remove lobster meat from shells; cut meat crossways into medallions about 2cm thick. Combine lobster, oil and rind in medium bowl. Cook lobster, in heated oiled large frypan, about 2 minutes each side or until cooked through.
  • 4
    Combine tomato, basil, potato and lobster in large bowl; drizzle with vinaigrette.

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