Name: Lobster carpaccio with zucchini and mint salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 green southern rock lobster (about 1.2kg; see note); 4 green zucchini, cut into julienne on a mandolin; ¼ 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

Lobster carpaccio with zucchini and mint salad

Australian Gourmet Traveller recipe for lobster carpaccio with zucchini and mint salad.

Serves 6

Prep

15M

Cook

Total

20M

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.

Ingredients

1 green southern rock lobster (about 1.2kg; see note)

4 green zucchini, cut into julienne on a mandolin

¼ 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

Main

1.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.

2.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.

3.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.