Lobster carpaccio with zucchini and mint salad


With jewel-like pieces of raw lobster meat and thin shavings of zucchini, this salad is not only light and super-easy but beautiful as well.

You'll need

1 green southern rock lobster (about 1.2kg; see note) 4 green zucchini, cut into julienne on a mandolin ΒΌ cup each thinly sliced mint and flat-leaf parsley 2 tbsp finely chopped chives   Citrus dressing 75 ml each lemon juice and orange juice 1 tbsp brown sugar 150 ml extra-virgin olive oil 2 tsp each of finely grated lemon and orange rind

Method

  • 01
  • Bring a large saucepan of salted water to the boil over high heat, add lobster and cook for 1 minute, then refresh in a large bowl of iced water until cool. Peel (discard shell) and remove tail meat in one piece. Thinly slice tail crossways with a large sharp knife and refrigerate until required.
  • 02
  • For citrus dressing, combine juices and brown sugar in a bowl and stir until sugar is dissolved, then whisk in olive oil and rind, season to taste and set aside.
  • 03
  • Combine zucchini and herbs in a large bowl, drizzle over a little dressing and toss to combine. Scatter over plates or serving platter, arrange lobster on top, drizzle over remaining dressing, season to taste and serve.

Note For information on killing lobster humanely, see our masterclass on preparing fresh lobster.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Dec 2010

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool