Food & Drink

How To Make Lobster Salad With Sweet Basil Vinaigrette

Lobster Salad with Sweet Basil Vinaigrette Recipe. As salads go, this is a class act - served as a delightful seafood snack or a cold but hearty appetiser, this will go down a treat at any dining table. Relish our Lobster Salad with Sweet Basil Vinaigrette recipe. Enlarge

How To Make Lobster Salad With Sweet Basil Vinaigrette

Lobster Salad with Sweet Basil Vinaigrette Recipe. As salads go, this is a class act - served as a delightful seafood snack or a cold but hearty appetiser, this will go down a treat at any dining table. Relish our Lobster Salad with Sweet Basil Vinaigrette recipe.

Prep:
15m
Cook:
20m
Total:
35m
Serves:
2

Step 1: You will need

  • 1 lobster, (cooked and shelled and separated into 2 claws and the tail cut in half)
  • 1 bunch of lamb's lettuce
  • 1 bunch of red lettuce
  • 1 lime
  • 1 mango, peeled
  • A few sprigs of coriander
  • salt
  • pepper
  • for the vinaigrette:
  • 1 large bunch of basil
  • 2 tbsp sugar
  • 100 ml water
  • 4 tbsp olive oil
  • 2 saucepans
  • 1 tray
  • 1 blender
  • 1 bowl
  • 1 cutting board
  • 1 knife
  • 1 spoon
  • 1 slotted spoon

Step 2: Cook the basil

Bring water to a boil. Into the boiling water add the basil leaves and cook for 2-3 minutes stirring occasionally. Using a slotted spoon, remove and place onto a tray.

Step 3: Make the syrup

Put the water and sugar into a small saucepan and bring to a boil. Once boiling, remove from the heat.

Step 4: Finish the vinaigrette

Into a blender add the cooked basil leaves and half of the syrup. Blend together until a purée is formed. Add the remaining syrup, the olive oil and finish by seasoning with salt and pepper. Blend once again to combine the ingredients.

Step 5: Cut the mango

Cut it in half and then into thin slices (be sure to discard the stone). Set aside for later.

Step 6: Cut the lime

Remove the top and bottom from the lime. Peel and slice it into segments.

Step 7: Assemble the salad

Put the lamb's lettuce, red lettuce, coriander, lime segments and mango slices in a bowl. Drizzle over 2 tablespoons of basil vinaigrette and season with salt and pepper. Mix well.

Step 8: Plate and serve

Heap a generous portion of the salad onto a serving plate. Add half a lobster tail, more salad and top with a little claw meat and a slice of mango. Finish by drizzling over a little more vinaigrette. A light summer salad, ideal for lunch by the pool.