Geraldton Fishermen's Co-operative Rock Lobster Exporters

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January 9, 2018

Brolos Lobster medallions and Mediterranean salad

Servings 2 – 4,   20 minutes

Dressing

1 orange, finely grated zest and juice

1 lime, finely grated zest and juice

1 peeled clove of garlic, finely chopped

2 Tablespoons parsley, finely chopped

2 Tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

Place orange, lime, garlic and parsley into a bowl and gradually whisk in olive oil. Add salt and pepper to taste.

Method

1 cooked (boiled) Brolos lobster, remove from shell (400 – 500 grams), sliced to 5-10millimeter thickness

Two tomatoes de-seeded, skinned and diced

Mixed young salad leaves and soft herbs (chard, watercress, chervil etc.)

Place tomato on centre of plate in a pile, add a small amount of dressing. Then arrange medallions around tomatoes, top with salad greens and add dressing.

If using horn/ leg meat from the lobster, you can place the meat in the centre with the tomatoes.