adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lobster medallions with snow pea salad & lemon ginger dressing
Lobster medallions with snow pea salad & lemon ginger dressing
0 Likes
Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Ingredients:
  • 2 (about 500g each) whole cooked lobsters
  • 100g snow peas, topped, cut lengthways into thin strips
  • 12 sprigs fresh coriander
  • 60ml (1/4 cup) light olive oil
  • 31.50 gm fresh lemon juice
  • 1/2-1 fresh red birdseye chilli, deseeded, finely chopped
  • 6.10 gm fish sauce
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp sesame oil
  • Salt & freshly ground black pepper
Instructions:
  • Prepare the zesty lemon ginger dressing by combining olive oil, lemon juice, chili, fish sauce, ginger, and sesame oil in a screw-top jar. Shake vigorously, then taste and season with salt and pepper. Keep aside until needed.
  • Place the lobsters on a clean cutting board with the top shell facing down. Secure the lobster and carefully use a sharp knife to detach the head from the tail, discarding the heads. Using kitchen scissors, cut down the center of each lobster tail on the underside, then gently remove and discard the shell. Take out the meat in one piece and discard the shell. Slice the lobster flesh into 1cm-thick medallions, ensuring to remove any veins. Transfer the medallions to a plate, cover with plastic wrap, and set aside until needed.
  • Place snow peas in a medium heatproof bowl and cover with boiling water. Let sit for 3 minutes until bright green and tender crisp. Drain, rinse under cold water, and return to the bowl.
  • Peel cucumber into long ribbons using a vegetable peeler, discarding the seeds. Combine the cucumber ribbons with snow peas and coriander in a bowl, then gently toss to mix.
  • Divide the snow pea salad among plates, top with lobster medallions, drizzle each with 1 1/2 tablespoons of dressing, and serve immediately. Extra dressing can be served on the side.

Similar Recipes