Lobster salad

Name: Lobster salad (Ensalada de langosta)
Cuisine: Caribbean
Ingredients: 4 small live lobsters or 225 g/½ lb lobster tails; 4 small live lobsters or 225 g/½ lb lobster tails; 5 coriander (cilantro) sprigs; 5 ml/1 tsp crushed peppercorns; 2 medium avocados; 30 ml/2 tbsp vinegar; 30 ml/2 tbsp lime juice; 30 ml/2 tbsp water; 2 red ají dulce chillies, seeded and chopped; 1-2 spring onions (scallions), finely chopped; 1-2 spring onions (scallions), finely chopped; ½ small onion, finely chopped; 30 ml/2 tbsp coriander (cilantro), finely chopped; 30 ml/2 tbsp coriander (cilantro), finely chopped; 7.5 ml/1½ tsp sugar; 5 ml/1 tsp salt; 5 ml/1 tsp finely chopped hot chilli, seeded; 1.5 ml/¼ tsp black pepper; 90 ml/6 tbsp oil

Ensalada de langosta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

On the islands of the Caribbean, freshly caught lobsters are cooked in seawater and nothing else. At home, we season the cooking water to add flavour, and make a tangy dressing for this delicious salad, served with buttery, perfectly ripe avocados.

Ingredients

4 small live lobsters or 225 g/½ lb lobster tails
5

Americas
Venezuela
Colombia
Fish course
Gluten-free
Pescatarian
South America

Method

Pour 2-3 litres/3½-5¼ pints/8-13¼ cups water, depending on the size of the lobsters, into a large pan. Add the coriander, chopped spring onions, peppercorns and salt to the pan.
Bring the water to a fast boil, add the lobsters, cover and simmer fo