Lobster with modern Russian salad
Saturday 13 June 2009
When you barbecue lobster you're guaranteed that extra special "wow" factor. Russian salad is a bit of a thing of the past and always used to look like it had been made with frozen mixed vegetables. You can use whatever seasonal vegetables you have at hand for this recipe.
2 lobsters weighing about 500-600g each
Vegetable or corn oil for brushing
Sea salt and freshly ground black pepper
1 lemon, quartered, to serve
For the Russian salad
2-3 thick spears of asparagus, trimmed and cut into cm dice
12-14 green beans, trimmed and cut into cm pieces
2 medium carrots, peeled and cut into cm dice
5-6cm cucumber, halved lengthways, seeds scooped out and cut into cm dice
2 spring onions, chopped
6 large radishes, washed and cut into cm dice
4-5 medium-sized new potatoes, cooked in their skins, peeled and cut into cm dice
4-6tbsp good quality mayonnaise
1tbsp chopped chives
1tbsp chopped parsley
If you're using live lobsters for this recipe, kill them before boiling by rapidly cutting through the midline lengthways with a large sharp knife (this is what the RSPCA recommends, though many chefs prefer to freeze them first to send them to sleep). Cook the lobster for 2-3 minutes in boiling water, then drain and leave to cool.
Cook the asparagus, beans and carrots in boiling salted water for a minute, then drain and leave to cool. Mix with the rest of the ingredients and season to taste. With a heavy chopping knife, cut the lobster in half down the centre and crack the claws a few times with the back of the knife. Brush with oil, season and grill for about 5 minutes on each side. Serve with the lemon and the salad on the plate or separately.
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