Chilled lobster grapefruit salad

Serves: 4
Prep time: 15 minutes + 30 minutes chill time
Cook time: 10 minutes

2 lobsters or 280g fresh lobster meat
2 large pink grapefruits
1 ripe avocado, halved and pitted
squeeze of lemon juice
2 spring onions, chopped
1 handful flat leaf parsley
1 handful frisée or romaine lettuce
2 tbsp hazelnut oil
1 tbsp olive oil
salt and pepper to taste
zest of half a lemon

• Bring a large pot of salted water to the boil. Add lobsters headfirst and cook until bright red, about 10 minutes. Drain and rinse.
• Twist off claws and tails. Split tail lengthwise with a sharp knife and remove lobster meat. Slice into bite-size pieces, cover with cling film and chill in the refrigerator for about 30 minutes.
• Meanwhile, peel the grapefruits, taking care to remove the piths. Segment into small sections and remove white membranes. Reserve juices.
• Cut avocado into chunks and add to grapefruit and juices, along with a squeeze of lemon.
• Mix chopped spring onions, parsley leaves and lettuce in a bowl.
• Dress with hazelnut and olive oil, salt and pepper.
• Add chilled lobster to the avocado and grapefruit mix. Mix well and toss evenly with dressed greens. Garnish with some lemon zest and serve.

SHARE