2live green lobsters (about 1kg each)70 gmyoung organic dandelion leaves3inner celery heart stalks, thinly sliced12green Sicilian olives1 tspextra-virgin olive oilGarlic and lemon butter100 gmbutter, coarsely chopped1small garlic clove, finely choppedFinely grated rind and juiceof 1 lemon, or to taste
Place lobsters in the freezer to render them insensible (30 minutes). Meanwhile, bring a large saucepan of heavily salted water to the boil. Boil lobsters until just cooked through (15 minutes), then drain and set aside to cool slightly.
Meanwhile, for garlic and lemon butter, combine butter, garlic and lemon rind in a small saucepan, melt slowly over a low heat until aromatic and combined (3-5 minutes). Add lemon juice, season to taste, set aside.
Remove head from lobster (discard) and remove legs (set aside). Halve lobster tails and transfer to serving plates. Combine dandelion leaves, celery, olives and oil in a bowl. Season to taste, toss to combine, then divide among serving plates. Drizzle lobster tails with garlic and lemon butter, serve hot with extra lemon juice and lobster legs.
The dandelion leaves in this salad have a subtle and slightly
bitter flavour. You can substitute sliced white witlof. Lobster
needs nothing more than a drizzling of melted butter or
extra-virgin olive oil, but the addition of lemon and garlic gives
the butter a bit of a lift. Try to use a good creamy cultured