Lobster salad with pink-eye potatoes, beans and lemon relish

AT A GLANCE

  • Serves 4 people

  • 4 waxy potatoes (about 450gm), such as pink-eye or kipfler, unpeeled
  • 150 gm baby beans, trimmed
  • 1 Spanish onion, very thinly sliced
  • 1 tbsp coriander seeds, toasted
  •  
  • Court bouillon
  • 1 onion, coarsely chopped
  • 1 garlic clove
  • ½ tsp fennel seeds
  • 2 lemons, halved
  • 1 green lobster (about 750gm)
  •  
  • Lemon relish
  • 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tsp light brown sugar
01   For court bouillon, combine all ingredients (except lobster) and 2 litres water in a large saucepan. Add 1 tbsp sea salt and bring to the boil over high heat, reduce heat to medium and simmer until aromatic (15-20 minutes). Remove from heat, add lobster, cover with a lid and stand until lobster is just cooked through (10-12 minutes). Drain and halve lobster lengthways. Remove tail meat and set aside.
02   Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat, reduce heat to medium and simmer until tender (10-12 minutes). Cool slightly in water (8-10 minutes), drain, cut into chunks and set aside.
03   Meanwhile, blanch beans (2-3 minutes), then refresh. Drain and set aside.
04   For lemon relish, remove skin and pith from lemon with a sharp knife (discard) and cut flesh into 5mm pieces. Place in a bowl, add oil and sugar, season to taste, set aside.
05   Slice lobster horizontally into 2cm-thick pieces and combine in a large bowl with potatoes, beans, lemon relish, onion and coriander seeds, and serve immediately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND RODNEY DUNN

Drinking Suggestion:

UNWOODED CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

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