Lobster salad with lime dressing

    1 hour

    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.

    14 people made this

    Serves: 2 

    • 250 g (8½ oz) baby red-skinned new potatoes, scrubbed
    • 2 tbsp reduced-fat mayonnaise
    • 2 tbsp 0% Greek-style yogurt
    • finely grated zest of ½ lime
    • 1 cooked lobster, about 500 g (1 lb 2 oz)
    • 2 small shallots, thinly sliced
    • 85 g (3 oz) mange-tout, shredded
    • 85 g (3 oz) seedless red grapes
    • 85 g (3 oz) seedless green grapes
    • 30 g (1 oz) watercress
    • 55 g (2 oz) rocket leaves
    • salt and pepper

    Prep:1hr  ›  Ready in:1hr 

    1. Put the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.
    2. While the potatoes are cooling, mix together the mayonnaise, yogurt and lime zest, and season with salt and pepper to taste. Set aside.
    3. Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthways, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)
    4. Toss the potatoes with the shallots, mange-tout, grapes, watercress and lime dressing. Arrange the rocket on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    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.

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