Lobster recipes are the ultimate indulgent dish and this salad couldn’t look and feel more special. Whether you’re looking for a nice Valentine’s Day recipe or just something special for a date night, this lobster, avocado and asparagus salad is a great way to start any meal.
This recipe serves two people and only takes 25 minutes to throw together, so it’s a great one to try at a dinner party too if you’re pushed for time.
- 1 carrot, chopped
- ½ small onion, chopped
- 1 celery stick, chopped
- 6 whole peppercorns
- 1 bay leaf
- 2 uncooked lobster tails (from good fishmongers)
- 150g (5oz) asparagus tips
- 85g (3½oz) watercress
- 1 avocado, peeled and thickly sliced
- 4tbsp olive oil
- juice ½ lemon
Put the carrot, onion, celery, peppercorns, bay leaf and a pinch of sea salt into a medium saucepan, add 500ml (18fl oz) water and bring to the boil. Add the lobster tails, shell still on, bring back to the boil and cook for 8 to 10 minutes. Remove the lobster tails, discard the stock and leave to cool slightly. When cool, peel off the shell and thickly slice.
Put the asparagus tips into boiling salted water and cook for 5 minutes or until al dente. Drain and refresh under cold running water. Cut in half.
Put the watercress into a large bowl, add the avocado, asparagus and sliced lobster. In a small bowl, mix together the olive oil, lemon juice, salt and black pepper, whisk until emulsified and then pour over the salad. Toss well and serve in 2 large bowls.