Lobster Salad with Fresh Mint and Lime

Ingredients for Lobster Salad with Fresh Mint and Lime

• 1 cup (loosely packed) fresh mint leaves (about 60g )

• 180ml canned unsweetened coconut milk*

• 1/2 cup fresh coriander leaves

• 1/4 cup fresh lime juice

• 60ml vegetable oil

• 5 1/2 teaspoons sugar

• 1 serrano chilli, seeded

• 900g cooked lobsters

• 80ml vegetable oil

• 2 tablespoons Champagne vinegar or white wine vinegar

• 10 cups mixed greens (such as rocket, baby spinach, and frisée)

• 1 cup mixed fresh mint leaves, coriander leaves, and small basil leaves

• *Sold at many supermarkets and at Indian,

How to make Lobster Salad with Fresh Mint and Lime

Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.

Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.

Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, coriander, and basil leaves. Serve, passing remaining mint-lime mixture separately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.