Lobster With Basil Spinach & Baby Plum Tomato Salad, Served On A Bed of Avocado & Coriander Cress

By Simon  , , , , , ,   

October 1, 2014

Beautiful fresh lobster on a tantalisingly taste bud explosive salad, fresh, citrusy with a hint of gingery warmth, men if you are looking to open your girls heart, this is the dish! It's really easy to prepare, you may even have time to really set the ambience, a nice table, flickering candles, soppy music and iced bottle of bubbly ready.... I will leave the rest to you 😉

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Medium


1 Large Fresh British lobster

50 Grams Root ginger

2 Cloves Plump garlic

1 Medium Lemon

6 Medium Plum tomatoes

1/2 Bunch Basil

200 Grams Baby spinach

100 ml Olive oil

1 Handful Salad cress

1 Medium Avocado

Scattering Sea salt & black pepper


Cut the cooked lobster tail in half length ways, then cut each half into 3 equal pieces. In a pan gently warm the olive oil. Add the finely chopped ginger and garlic purée and sauté lightly for about 20 seconds to extract the flavours. Next add the lobster pieces (including the claw and arm meat). Heat for approximately 2 minutes, then add the tomatoes and lemon segments and sauté for a further 30 seconds. Finally add the finely shredded basil and spinach, wilt the leaves then season to taste and remove from the heat.

To serve - peel, de-stone and cut the avocado into slithers and place onto the plate, then sprinkle the cress on top.  Evenly spread the lobster and salad per plate and drizzle in the remaining oil.


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