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About this recipe: A ready-cooked lobster makes a luxurious salad for 2 people to share. The firm, sweet flavoured lobster meat is here served on a bed of peppery salad leaves, shredded mange-tout, grapes and tiny new potatoes cooked in their skins, all tossed with a dressing spiked with lime zest. Serve with country-style bread.
For a lightly curried lime and honey dressing, mix 2 tbsp groundnut oil with 1 tbsp lemon juice, ½ tsp curry paste and ½ tsp clear honey. * To make a lobster and papaya salad, instead of the mange-tout and grapes, toss 1 large ripe papaya, seeded and sliced, and 1 chopped avocado with the potatoes, watercress and shallots. Pile the papaya salad onto 85 g (3 oz) herb salad leaves (containing sprigs of fresh coriander) rather than rocket. Drizzle with the curried lime and honey dressing and scatter over the lobster meat and 30 g (1 oz) toasted cashew nuts. * Chicory or shredded romaine or cos lettuce can be used instead of the rocket.
Lobster is an excellent source of the antioxidant selenium, which helps to protect cells from damage by free radicals. * Some varieties of grape are cultivated for wine, others for drying to become raisins, currants and sultanas, and others for eating. The nutrient content of different coloured grapes is very similar. Grapes are a good source of potassium and the skin provides fibre but they have a high sugar content. However, it is easier to limit the amount you eat when you use them in cooking.
Excellent source of copper, niacin, selenium, vitamin B1, vitamin B6, vitamin B12, vitamin C. Good source of calcium, iron, potassium, vitamin A, vitamin E, zinc. Useful source of folate, vitamin B2.