Capri lobster with tomatoes, rocket salad and marinated spring onion

PT30M

Share recipe

Ingredients

Metric

Imperial

Lobster

Mayonnaise

Rocket salad

1
To make the mayonnaise, mix together the egg yolks and lemon juice. Slowly whisk in the oil until emulsified, season with salt to taste and set aside
2
To cook the lobster, combine all of the ingredients (except the lobsters) in a large saucepan and bring to the boil. Skewer the lobster and boil for 5 minutes
3
Refresh in iced water then remove the meat from the shell, being careful to keep it whole. Thinly slice the body meat, reserving the tail shell and head for decoration
4
For the rocket salad, marinate the spring onions in the wine for 10 minutes. Remove with a slotted spoon and place on kitchen paper to drain. Toss the rocket leaves in the olive oil and season with salt and pepper to taste
  • 100ml of white wine, preferably Falanghina
  • 1 spring onion, julienned
5
To serve, thinly slice the tomato and arrange on the serving plates. Add the rocket and spring onion and top with the sliced lobster. Pipe dots of the mayonnaise on one side of the salad and garnish with the reserved lobster tail and head
Share recipe