Recipe: Western Rock Lobster and Kipfler Salad

INGREDIENTS

Serves 4

Crème Fraiche Dressing 

• 200g crème fraiche
• ½ cup whole egg mayonnaise 
• juice and zest of half a lemon
• ½ cup each of parsley, mint and dill
• salt and pepper 
• Olive oil 

Salad

• Cooked tail meat of two western rock lobsters, cut into 2cm slices 
• 6 Kipfler potatoes, skin on, boiled until fork tender
• 1 bunch of asparagus trimmed, blanched and sliced in half widthways
• 1 cup frozen peas, cooked and drained
• 4 radishes, thinly sliced into rounds
• ½ cup mint, parsley and dill, leaves picked 

METHOD

Boiling a Lobster

• Bring a large pot of salted water to a boil. 
• Submerge your lobster into the pot head first. 
• Boil for 8-9 mins for 600g lobster.
• Plunger cooked lobster into a bowl of iced water to cool and stop the cooking process.

Removing Lobster from the shell

• Bend the tail backward and give it a slight twist to separate it from the body. 
• Use kitchen shears to cut open the shell on the underside-this is softer than the top of the shell-and remove the meat.

Making Dressing

• Combine all dressing ingredients, except olive oil,  in a food processor, and blend until smooth. Slowly add olive oil until desired consistency is reached.
• Season to taste. 

Assembling Salad

• Spoon ¼ cup of dressing onto each plate, reserving some. 
• Top each plate evenly with potatoes, peas, asparagus, radish and rock lobster. 
• Use the recipe image as a guide for plating.
• Drizzle lightly with the remaining dressing and garnish with herbs.

COOKS NOTES

• You could create four plates or choose to present the salad as a single large platter to share.
• Bring lobster and potatoes to room temperature before using.
• Any leftover dressing can be refrigerated for up to ten days.

RECIPE CREATED BY KATE FLOWER