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
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Ingredients
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
Vinaigrette
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon warm water
Method
Lobster with tomato, potato and basil salad
- 1Boil, steam or microwave potato until tender; drain. Cool.
- 2Meanwhile, make vinaigrette by combining ingredients in screw-top jar; shake well.
- 3Remove 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.
- 4Combine tomato, basil, potato and lobster in large bowl; drizzle with vinaigrette.