Lobster Salad

Name: Lobster Salad
Yield: Serves 4
Ingredients: 1 teaspoon sesame oil; 2 tablespoons olive oil; 1 tablespoon fish sauce; 1 teaspoon dark soy sauce; 2 spring onions (scallions), sliced; 1 mango, flesh cut into chunks; 1 orange capsicum (pepper), sliced; pinch of sugar; 100 g (3½ oz) sugar snap peas; ¼ cucumber, seeded and cut into batons; juice of 2 limes; 800 g (1 lb 12 oz) live lobster; 1 red chilli, seeded and finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

800 g (1 lb 12 oz) live lobster
100

Fish course
Side dish
Starter
Pescatarian

Method

Put the lobster in the freezer for 1–2 hours. Bring a large saucepan of water to the boil, drop the lobster into the water and return to the boil. Cook for 25 minutes, then drain and cool. Remove the cooked meat from the shell (see above). Cut into chunks and put in a large bowl.
Blanch the sugar snap peas, add to the lobster along with the mango,