Name: Lobster with tomato, potato and basil salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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; Vinaigrette; 2 tablespoon olive oil; 2 tablespoon red wine vinegar; 1 tablespoon dijon mustard; 1 tablespoon warm water

Ingredients

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

Vinaigrette

2 tablespoon olive oil

2 tablespoon red wine vinegar

1 tablespoon dijon mustard

1 tablespoon warm water

Method

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.

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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