Name: Lobster, green bean & radicchio salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 chilled whole cooked lobster (about 450g/ 1lb); 3-4 medium new potatoes (about 175g/ 6oz); 85g fine green beans trimmed; ½ small radicchio (about 100g/ 4oz), leaves separated, washed and patted dry; 1 tbsp pine nuts toasted; small pack basil leaves picked; 1 small garlic clove crushed; 2 tsp red wine vinegar; 2 tbsp extra virgin olive oil

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Lobster, green bean & radicchio salad

Lobster, green bean & radicchio salad

Alex Hollywood

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Serves 2

More effort

Prep: 20 mins

Cook: 20 mins

plus chilling

A star rating of 5 out of 5.2 ratingsRate

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This festive seafood starter, finished with a garlicky basil dressing, can be prepared ahead - ideal for a fuss-free dinner for two

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 chilled whole cooked lobster

(about 450g/ 1lb)
3-4 medium new potatoes

(about 175g/ 6oz)
85g fine green beans

trimmed
½ small radicchio

(about 100g/ 4oz), leaves separated, washed and patted dry

For the basil dressing

1 tbsp pine nuts

toasted
small pack basil

leaves picked
1 small garlic clove

crushed
2 tsp red wine vinegar
2 tbsp extra virgin olive oil

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Nutrition: per serving

kcal485
fat20g
saturates2g
carbs19g
sugars2g
fibre4g
protein54g
salt2.1g

Method

step 1

To prepare the lobster, separate the claws from the tail. Crack the claws with a rolling pin and pick out the meat. Remove the shell from the lobster tail, cut the tail in half and discard the intestine. Break off the legs then roll a rolling pin over them to push out any meat. Cut all the meat into bite-sized pieces, cover and put in the fridge.
step 2

Put a small saucepan of salted water on to boil. Add the potatoes and simmer for 15 mins until cooked but not broken up. Lift the potatoes out of the water and leave to one side to cool. Add the green beans to the hot water and boil for 3 mins until just cooked. Drain the beans and run under cold water. Put the cooled potatoes and beans in the fridge to chill.
step 3

To make the basil dressing, blitz the pine nuts, most of the basil (saving a few leaves to finish), the garlic and red wine vinegar in a small food processor. With the motor running, slowly drizzle in the olive oil. The dressing should be fairly smooth but still have some texture. Season and set aside.
step 4

When you are ready to serve, cut the potatoes into 1cm-thick slices, put in a bowl and mix with half the dressing. Arrange the radicchio and green beans on two serving plates, top with the potato slices and finally the chilled lobster. Drizzle over the rest of the dressing, top with the reserved basil leaves and serve.

RECIPE TIPS

GET AHEAD

You can remove the lobster meat from the shell, cut it into pieces and keep it in an airtight container in the fridge. The basil dressing can be made and kept covered in the fridge. The potatoes and beans can be cooked in the morning and chilled until needed.

Recipe from Good Food magazine, November 2015

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A star rating of 5 out of 5.2 ratings

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