Lobster and Orange Salad in a Green Peppercorn Dressing


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The salad leaves are your choice, with chicory, curly endive, watercress, Little Gems, rocket or English butterheads just a few to choose from. For a simpler version, serve this salad with warm or cold prawns.


  • 2 X 750 g (1 lb 10 oz) cooked lobsters
  • 2


  • Shell the lobsters and cut the meat into cubes. The claws can be cracked with the back of a heavy knife and the meat removed or left whole to garnish the salad.
  • To segment the oranges, top and tail the fruits using a serrated edged knife. The rind and pith can now be removed by cutting in a sawing motion down the sides. To release the segments, simply cut between