Lobster is an excellent source of the antioxidant selenium, which helps to protect cells from damage by free radicals. Crack the claws and remove the meat. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half. Excellent source of copper, niacin, selenium, vitamin B1, vitamin B6, vitamin B12, vitamin C. Good source of calcium, iron, potassium, vitamin A, vitamin E, zinc. Put in a bowl and add the tarragon, chervil, dill and a squeeze of lime. You may be able to find more information about this and similar content at piano.io. If you are lucky enough to have a few freshly steamed lobsters, this is an excellent way to enjoy them. Or melted butter (if you're eating it Connecticut-style). Put the potatoes in a saucepan and cover with boiling water. Warm smoked lobster salad with radish, and a lime vanilla mango dressing by James Martin. Oops! This luxurious lobster recipe from Shaun Rankin is a real treat on a Summer's day, eaten al fresco, perhaps with a glass of wine. Arrange the rocket on large plates and add the watercress and potato salad. Lightly dressed with mayo and finished off with a big squeeze of lemon juice, lobster salad tastes incredible on its own. You can buy the lobster precooked from a seafood counter or fish market you trust. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Please try again. Remove the meat from the body/tail shell and the claws. For diagrams and more detailed information, visit the RSPCA’s website, Once the lobsters are dead, pull each head away from the tail and pull the claws off. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Split the lobster tails lengthwise, but spare the end. For a lightly curried lime and honey dressing, mix 2 tbsp groundnut oil with 1 tbsp lemon juice, ½ tsp curry paste and ½ tsp clear honey. Crack the claws and extract all the flesh. The salad can be served over lettuce leaves or used to fill sandwich buns. A lobster salad is an excellent choice for a luncheon or hot weather dinner. Pull and twist off the lobster claws and set aside. Peel away the skin and cut into 2.5cm chunks, Using a fork, roughly mash the avocado and add the red onion, chilli, crème fraîche, coriander and salt and pepper. Grilled lobster tails with lemon & herb butter. Chill the flesh until needed, reserving the shells, Slice the tail meats into 1cm pieces then place back in the opposite half of the shell to the one you removed the meat from, coloured-side up. Grapes are a good source of potassium and the skin provides fibre but they have a high sugar content. The nutrient content of different coloured grapes is very similar. * Some varieties of grape are cultivated for wine, others for drying to become raisins, currants and sultanas, and others for eating. You may be able to find more information about this and similar content on their web site. We enjoy lobster with butter, but … 2 ratings 4.5 out of 5 star rating. Drizzle with the curried lime and honey dressing and scatter over the lobster meat and 30 g (1 oz) toasted cashew nuts. Toss the potatoes with the shallots, mange-tout, grapes, watercress and lime dressing. Chop all the meat into chunks. https://www.delish.com/.../a27792396/easy-lobster-salad-recipe (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.). Carefully lift the flesh with your … Cook the tails in simmering water for 3 minutes and the claws for 5. Main course. Treat guests to grilled … Set aside. Add the olive oil and season with salt and pepper. finely chopped chives, plus more for serving, (12-oz.) Cut the lobster in half lengthways and remove the meat from the body and from inside the claws, saving every bit of juice you can. Finish with the juice of one lime, or to taste, To make the fennel salad, use a mandolin or sharp knife to finely slice the fennel. When armed with our How To Cook Lobster Guide, it's crazy easy. We may earn commission from the links on this page. Pull and twist off the lobster claws and set aside. Put the lobsters in a freezer. Pile the papaya salad onto 85 g (3 oz) herb salad leaves (containing sprigs of fresh coriander) rather than rocket. https://www.greatbritishchefs.com/ingredients/lobster-recipes Or you can steam the lobster yourself. Lobster and Le Gruyère AOP macaroni cheese, Lobster with chickpea and coriander sauce, Start by preparing the lobsters. Fold in chopped lobster meat. Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. * To make a lobster and papaya salad, instead of the mange-tout and grapes, toss 1 large ripe papaya, seeded and sliced, and 1 chopped avocado with the potatoes, watercress and shallots. With a sharp knife, cut the body in … https://www.greatbritishchefs.com/recipes/lobster-salad-recipe Lobster Thai red curry with pad Thai by James Martin. Drain, Remove all the flesh from the cooked body and tail. The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail, Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline. * Chicory or shredded romaine or cos lettuce can be used instead of the rocket. Boozy Banana Puddings Are Not For The Kids, Buffalo Chicken Salad Only Feels Indulgent, Air Fryer Tater Tots Couldn't Be Crispier. The rich, tender lobster meat holds up well against the spicy and fragrant flavours of the avocado guacamole and fennel. Lay lettuce on a serving platter, then top with lobster salad. With a sharp knife, cut the body in half lengthways, from tail end through the head. In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head, Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail. This will render them insensate. Freshly cooked live lobsters are far superior in flavour and texture to the pre-cooked alternative so be brave.