Fish Society Festive Favourites | Lobster, Grapefruit & Watermelon Salad

Amy makes an impressive and luxurious starter for the festive season. Fresh lobster meat paired beautifully with sharp grapefruit, mouth watering watermelon and a fragrant sweet and sour dressing.
INGREDIENTS
2 Cooked American Lobsters, defrosted
2 pink grapefruits, tops and bases sliced off, skin sliced away, cut into rounds
160g Watermelon chunks, finely sliced
Large handful of coriander
Large handful of mint
50g honey roast peanuts, chopped
2 lemongrass stalks
2 tsp finely chopped ginger
1 red chilli, seeded and finely chopped
1 ½ tbsp fish sauce
1 tbsp rice wine vinegar
1 lime, juiced
METHOD
To make the dressing, trim the base of the lemongrass stalks and peel away the tough outer exterior of each stalk to reveal the softer core. Thinly slice this from the base upwards. Combine the chopped lemongrass with the ginger, red chili, sugar, fish sauce, rice wine vinegar and lime juice in a bowl.
Remove the meat from the lobster by twisting off the claws and tail. Turn the tail over and uncoil it and cut through the underside with a pair of scissors. Pull the tail apart and extract the meat. Break open the claws with the back of a heavy knife and use a lobster pick to take out the meat.
Toss the lobster meat with the grapefruit, watermelon, coriander, mint and dressing. Divide between 4 serving plates and scatter with the chopped peanuts to finish.
Try our American Cooked Lobster..
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