Geraldton Fishermen's Co-operative Rock Lobster Exporters

Back to recipes

January 9, 2018

Brolos Lobster medallions and Mediterranean salad

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.



Privacy Notice

This website uses cookies to improve your experience. Read our Privacy Policy to learn more.