Name: Smoked Lobster Salad
Yield: Serves 4
Ingredients: salt & pepper; 1 shallot; 100 g red cherry tomatoes; 2 whole lobsters, boiled; 150 g smoked butter; 2 punnets pea shoots basil cress, or fresh basil, shredded; 500 g purple potatoes; 100 ml rapeseed oil; 50 ml white wine vinegar; 6 leaves fresh basil; 1 tsp caster sugar; 100 g yellow cherry tomatoes; salt & black pepper; ½ clove garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

I use lobsters that arrive fresh from the boat less than an hour after they’ve been landed. I boil them for 8 minutes per pound in a court bouillon to keep them moist so that they can be heated through when served. The purple potatoes give this dish a great visual impact. Just treat them in the same way as you would new potatoes, which you can use if the purple ones aren’t available.