Bring a large pot of salted water to the boil.
Submerge your lobster into the pot head first.
Boil for 8-9 mins for 600g lobster.
Plunger cooked lobster into a bowl of iced water to cool and stop the cooking process.
Bend the tail backward and give it a slight twist to separate it from the body.
Use kitchen shears to cut open the shell on the underside-this is softer than the top of the shell-and remove the meat.
Combine all dressing ingredients, except olive oil, in a food processor, and blend until smooth. Slowly add olive oil until desired consistency is reached.
Season to taste.
Spoon ¼ cup dressing onto each plate, reserving some.
Top each plate evenly with potatoes, peas, asparagus, radish and rock lobster.
Use the recipe image as a guide for plating.
Drizzle lightly with remaining dressing and garnish with herbs.
- You could create four plates or choose to present the salad as a single large platter to share.
- Bring lobster and potatoes to room temperature before using.
- Any left over dressing can be refrigerated for upto ten days.