Fennel and Lobster Salad with Pomegranate Recipe

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Fennel and Lobster Salad with Pomegranate recipe-recipe ideas-new recipes-woman and home
Serves4+
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories217 Kcal11%
Fat15 g21%
Saturated Fat2 g10%

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.

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.