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Lobster salad
Lobster salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Elevate your taste with a gourmet seafood salad.
Ingredients:
  • 20.00 gm hot water
  • 1/4 tsp saffron threads
  • 125ml (1/2 cup) good-quality whole-egg mayonnaise
  • 21.00 gm fresh lemon juice
  • 2 tsp horseradish cream
  • 1/2 tsp mustard powder
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 4cm lengths
  • 2 baby cos lettuce, leaves separated, washed, dried
  • 1 x 250g punnet grape tomatoes, halved
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 1/2 red onion, thinly sliced lengthways
  • 125.00 ml firmly packed fresh Thai basil leaves
  • 2 whole cooked lobsters
Instructions:
  • Infuse saffron in hot water for 5 minutes. Mix with mayonnaise, lemon juice, horseradish, and mustard. Season with salt and pepper to taste.
  • Blanch the asparagus in boiling salted water for 2 minutes until vibrant green and tender-crisp. Drain and rinse under cold water. Combine with lettuce, tomato, avocado, onion, and basil in a large bowl, gently toss together.
  • Plate the salad, ensuring equal portions on each plate. Place lobster medallions on top and generously drizzle with saffron dressing before serving promptly.

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