Salad of Lettuces with Warm Lobster and Sesame Dressing

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 4 miniature artichokes
  • 1 tsp lemon juice
  • 4 asparagus spears


To prepare the artichokes, remove the stalk and using a sharp knife cut the base flat and remove the leaves. Neatly trim the outside of the heart, then remove the choke. Rub with lemon juice. Peel and blanch the asparagus.

To Cook the lobster, fill a large pan with water, add salt, pepper, fennel seeds and wine vinegar and bring to the boil. Drop the lobster into the boiling water and b