Servings 2 – 4, 20 minutes
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.
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.