Gary Rhodes

Lobster and Orange Salad in a Green Peppercorn Dressing

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

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.

Ingredients

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

Method

  • 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