Lobster, samphire & avocado salad with lemon dressing

 

Serves 4

Ingredients

2 x 500g lobster, live
50g samphire (available at all good supermarkets)
2 ripe avocados
1 bunch watercress
200g broad beans fresh or frozen, podded but some left in the shells
1 bunch chervil, finely chopped

For the court bouillon

2.5l water
500ml white wine vinegar
1 whole bulb garlic, crushed
4tbsp fennel seeds
1 sprig of thyme

For the lemon dressing

25ml lemon juice
3 tbsp Chardonnay vinegar
2 tspn Dijon mustard
2 tbsp honey
50ml olive oil
50ml rapeseed oil
Seasoning

Method

Prepare the court bouillon in advance; this is traditionally a spiced aromatic liquor or stock used mainly for cooking fish and shellfish comprising white wine, vinegar, water, seasoning and aromatics such as fennel seeds and thyme. Food cooked in this liquid absorbs the flavour of the ingredients.

Once prepared, bring the court bouillon to the boil. Place lobster in boiling water and remove when the flesh is firm but supple (approximately 9 minutes). Remove the lobster meat from shell, then set the shells aside.

Whilst the lobster is boiling, chop the broad beans. (If you are using fresh broad beans, boil them for 1 minute in unsalted water). If frozen, de-frost and and chop). Slice the avocado into long thin strips. Chop chervil finely for garnish and prepare lemon dressing by combining ingredients and whisking thoroughly. Set aside ready for use.

To serve

Drizzle a small amount of dressing onto the bottom of the plate. Add the sliced avocado and salad leaves to create a base on which you can layer the lobster meat. Drizzle some more dressing and garnish with chopped watercress, samphire and chervil.