Geraldton Fishermen's Co-operative Rock Lobster Exporters

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January 9, 2016

Brolos lobster and avocado salad with Asian dressing

Servings 2 – 4                               20 minutes


3 Dessertspoons rice vinegar

1 Teaspoon Soya Sauce

½ Teaspoon Sesame oil

½ Teaspoon finely grated ginger

1 pinch of sugar

3 Dessertspoons Vegetable oil

Salt and freshly ground white pepper to taste

Place vinegar, soy, sesame oil, ginger and sugar into a bowl and gradually whisk in oil. Season with salt and pepper to taste.


1 cooked (boiled) Brolos Lobster removed from shell (Approx. 400 – 500 grams)

1 avocado, skinned and cut into cubes

1 Orange or pink Grapefruit, cut into segments (all skin and membranes removed)

Mixed soft salad leaves (e.g. Tatsoi, Mizuna, and Watercress)

If using horn meat, leg meat etc. place in centre of a plate and add a little dressing. Gently mix lobster medallions, avocado, citrus segments, salad leaves with dressing and place on top.


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