Name: Lobster and Jersey Royal Salad with Bacon
Yield: Serves 4 as a starter or light lunch
Cuisine: British
Ingredients: a handful of small salad leaves (silver sorrel, baby spinach, nasturtiums, flat leaf parsley, bittercress, land cress, etc.); 4 tablespoons extra virgin rapeseed oil, or shellfish-infused oil; a few parsley stalks; 2 carrots, peeled and roughly chopped; 10 black peppercorns; a few sprigs of thyme; 1 teaspoon fennel seeds; 1 bay leaf; 1 tablespoon cider vinegar; 1 onion, peeled and quartered; ½ garlic clove; salt and freshly ground black pepper; 4 thick slices of rindless smoked streaky bacon; 1 tablespoon vegetable oil; 500 g Jersey Royals or Cornish Earlies (or other new potatoes), peeled; a few sprigs of tarragon; 2 live lobsters, each about 500 g

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Earthy new potatoes like Jerseys or Cornish Earlies are a perfect match to seafood. Try to buy a piece of good bacon for this salad, as pre-sliced bacon tends to be too thin.

Don’t throw the lobster shells away once you’ve taken the meat out - use them to make a soup as you would crab shells or shellfish-infused oil to use as a dressing for salads or grilled fish or shellfish salads.