Method
Mix together the fennel, onion, lime zest and juice, chilli and oil in a large bowl. Season and toss well.
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.
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
Top Tip for making Fennel and Lobster Salad with Pomegranate
Add all the herbs to the salad. Divide the salad between 4 plates. Slice the lobster and arrange on top, then scatter over the pomegranate seeds.
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