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.
Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.
To find out more and to pre-order click on the link below.
