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Lobster with potato, anchovy and broad bean salad
- Serves
4
- Difficulty
Medium
Published 1999
You must eat this on the day of making, as the freshness of the simple ingredients would be spoiled if the dish were refrigerated. I prefer lobster undercooked — not raw, like sushi, but just becoming opaque, when it is still very moist and juicy.
Ingredients
150 g 350 g 250 g
Method
Blanch the broad beans in boiling salted water for 4-5 minutes. Drain and refresh, then, if they are not very small and tender, gently squeeze each bean out of its skin. Set aside.
Add the potatoes to a saucepan of boiling salted water and cook for 15-20 minutes or until just tender.
Meanwhile, put the lobsters into another large pan of boiling salted water and clamp on the lid
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