Fennel and Lobster Salad with Pomegranate Recipe

Ingredients

• 2 bulbs fennel, very finely sliced
• 1 small red onion, finely sliced
• grated zest and juice 2 limes
• large pinch dried chilli flakes
• 5tbsp extra virgin olive oil
• 2-3 frozen and defrosted raw lobster tails (available from larger supermarkets or frozenfishdirect.co.uk)
• 2tbsp each: chopped fresh coriander, mint and flat-leaf parsley
• seeds 1 pomegranate

Method

1. Mix together the fennel, onion, lime zest and juice, chilli and oil in a large bowl. Season and toss well.

2. Poach the lobster tails in simmering water for 5 to 7 minutes, then run under water for a few minutes. When cool enough to handle, remove the shell by cutting through the underside, then the shell will peel off.