- 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
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.
So much shellfish is on offer over Christmas, it's worth shopping around. This citrussy salad works well with all shellfish. Crab is also delicious