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Arrange the lobster, grapefruit and watercress on plates, mix the reserved juice with the olive oil and sugar, season well and drizzle over. Serve immediately.
- 6 small cooked lobsters, tails and claws removed intact
- 2 ruby grapefruits, halved and segmented, with 4tbsp juice reserved
- 150g (5oz) watercress
- 6tbsp olive oil
- pinch sugar
Top Tip for making Lobster and Ruby Grapefruit with Watercress
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