ROCK LOBSTER AND KIPFLER SALAD
Prep Time30 minsCook Time15 minsTotal Time45 mins
Crème Fraiche Dressing
 200 Crème fraiche
 ½ cup Whole egg mayonnaise
 Juice and zest of half a lemon
 ½ cup Each of parsley, mint and dill
 Salt and pepper, to taste
 Olive oil
Salad
 Cooked tail meat of two Western Rock Lobsters, cut into 2cm slices
 6 Kipfler potatoes, skin on, boiled until fork tender
 1 Bunch asparagus trimmed, blanched and sliced in half widthways
 1 cup Frozen peas, cooked and drained
 4 Radishes, thinly sliced into rounds
 ½ cup Mint, parsley and dill, leaves picked
Boiling a Lobster
1

Bring a large pot of salted water to the boil.

2

Submerge your lobster into the pot head first.

3

Boil for 8-9 mins for 600g lobster.

4

Plunger cooked lobster into a bowl of iced water to cool and stop the cooking process.

Removing Lobster from the shell
5

Bend the tail backward and give it a slight twist to separate it from the body.

6

Use kitchen shears to cut open the shell on the underside-this is softer than the top of the shell-and remove the meat.

Making Dressing
7

Combine all dressing ingredients, except olive oil, in a food processor, and blend until smooth. Slowly add olive oil until desired consistency is reached.

8

Season to taste.

Assembling Salad
9

Spoon ¼ cup dressing onto each plate, reserving some.

10

Top each plate evenly with potatoes, peas, asparagus, radish and rock lobster.

11

Use the recipe image as a guide for plating.

12

Drizzle lightly with remaining dressing and garnish with herbs.

Cooks Notes
13

- 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.

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Grab your Christmas Crays!

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.