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LOBSTER SALAD

1 medium lobster, weighing 450 g, cooked


1 lettuce, washed

fresh parsley sprigs, to garnish

French dressing or Mayonnaise, to serve


  1. Place to cooked lobster on a firm surface and twist off the claws and pincers.

  2. Crack open the large claws and remove the flesh, discarding the membrane from the claw centre. Reserve the smaller claws, which are used only for garnishing.

  3. Using a sharp pointed knife split the lobster in two from head to tail.

  4. Remove and discard the intestine, the stomach, and the spongy-looking gills, which are not edible.

  5. Take out the tail flesh, reserving the coral if there is any. Scrape the meat from the rear legs with a skewer.

  6. Wash and dry the two halves of the shell. Pile the meat back into the shell halves.

  7. Line a serving dish with the lettuce leaves, arrange the lobster on top, garnish with the claws, parsley and chopped coral if there is any. Serve with French dressing or Mayonnaise.
    Serve 2


LOBSTER SALAD

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