AT A GLANCE
With jewel-like pieces of raw lobster meat and thin shavings of zucchini, this salad is not only light and super-easy but beautiful as well.
|01||Bring a large saucepan of salted water to the boil over high heat, add lobster and cook for 1 minute, then refresh in a large bowl of iced water until cool. Peel (discard shell) and remove tail meat in one piece. Thinly slice tail crossways with a large sharp knife and refrigerate until required.|
|02||For citrus dressing, combine juices and brown sugar in a bowl and stir until sugar is dissolved, then whisk in olive oil and rind, season to taste and set aside.|
|03||Combine zucchini and herbs in a large bowl, drizzle over a little dressing and toss to combine. Scatter over plates or serving platter, arrange lobster on top, drizzle over remaining dressing, season to taste and serve.|
Note For information on killing lobster humanely, see our masterclass on preparing fresh lobster.