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Lobster salad with pink-eye potatoes, beans and lemon relish

You'll need

4 waxy potatoes (about 450gm), such as pink-eye or kipfler, unpeeled 150 gm baby beans, trimmed 1 Spanish onion, very thinly sliced 1 tbsp coriander seeds, toasted   Court bouillon 1 onion, coarsely chopped 1 garlic clove ½ tsp fennel seeds 2 lemons, halved 1 green lobster (about 750gm)   Lemon relish 1 lemon 60 ml (¼ cup) extra-virgin olive oil 1 tsp light brown sugar


  • 01
  • For court bouillon, combine all ingredients (except lobster) and 2 litres water in a large saucepan. Add 1 tbsp sea salt and bring to the boil over high heat, reduce heat to medium and simmer until aromatic (15-20 minutes). Remove from heat, add lobster, cover with a lid and stand until lobster is just cooked through (10-12 minutes). Drain and halve lobster lengthways. Remove tail meat and set aside.
  • 02
  • Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat, reduce heat to medium and simmer until tender (10-12 minutes). Cool slightly in water (8-10 minutes), drain, cut into chunks and set aside.
  • 03
  • Meanwhile, blanch beans (2-3 minutes), then refresh. Drain and set aside.
  • 04
  • For lemon relish, remove skin and pith from lemon with a sharp knife (discard) and cut flesh into 5mm pieces. Place in a bowl, add oil and sugar, season to taste, set aside.
  • 05
  • Slice lobster horizontally into 2cm-thick pieces and combine in a large bowl with potatoes, beans, lemon relish, onion and coriander seeds, and serve immediately.

Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Unwooded chardonnay.

Featured in

Jan 2009

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