Lobster Salad
04 Jun 2024
Zepter Masterpiece Cookware allows us to steam our lobster instead of boiling it, meaning the meat preserves more of its delicate flavour and tenderness. The mango, avocado and zingy lemon and orange dressing further heighten the delicate flavour of the meat, without overpowering it. Brighten up winter days and try something new!
INGREDIENTS
- 1 kg lobster
- 1 bunch rosemary
- 200 g cherry tomatoes
- Aqueena water
- 1 mango
- Parsley
- 1 avocado
- 100 g arugula
- Juice of 1 orange
- Juice of ½ a lemon
- Lemon juice
- 50 g Basil
- 1 dcl olive oil
- Pepper
- Chili
PREPARATION
- Place the lobster, rosemary and half of the cherry tomatoes into a cold grill pan and add a small amount of Aqueena purified water
- Set the temperature to 160 C and cook for 2 minutes, then lower the temperature to 90 C and cook for an additional 20 minutes (covered)
- In the meantime, finely chop the mango, avocado, parsley and the remaining cherry tomatoes
- Combine the chopped vegetables and the parsley in a bowl to make the salad and season with the orange and lemon juice, pepper, chili, olive oil and basil
- Serve the lobster over the salad in Rio Gold porcelain
Chef Petra Geric
