Lobster Salad

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 small/medium sized lobsters, live or cooked
• 4-6 new potatoes
• 2 spring onions, finely chopped
• olive oil
• 1 tbsp chopped coriander
• 1 lemon, halved
• mixed baby salad leaves
• 2 grapefruit, juiced and zested
• 100g butter, softened

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. If the lobsters are live, bring a large pan of water to a rolling boil, add the lobsters headfirst, cover and cook 10-12 minutes until the shells are bright red and the flesh is opaque, 145°F (63°C) in the thickest part. If cooked, just reheat them in boiling water for 2 minutes.

2. Lift the lobsters out and let them cool. Twist off the claws and tail, crack the shells, remove the meat and chop it into bite-sized pieces.

3. Boil the new potatoes in a pan of boiling water for 12-15 minutes until tender. Drain, then cut them into halves or chunks while still warm.

4. Whisk the grapefruit juice with a good glug of olive oil and the grapefruit zest in a bowl to make a dressing.

5. Beat the softened butter with a squeeze of lemon juice from one lemon half until smooth, then melt it gently in a small pan.

6. Toss the warm potatoes with the grapefruit dressing, chopped spring onions, chopped coriander and half of the lobster meat.

7. Arrange the baby salad leaves on two plates, spoon the potato mixture over them and top with the remaining lobster meat.

8. Drizzle the warm lemon butter over the lobster and serve with the remaining lemon halves on the side.