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Lobster halves with lemon butter and dandelion leaf salad

Australian Gourmet Traveller summer seafood recipe for lobster halves with lemon butter and dandelion leaf salad.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 20 mins cooking plus chilling, cooling
Lobster halves with lemon butter and dandelion leaf salad
Lobster halves with lemon butter and dandelion leaf salad

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 butter.

Ingredients

  • 2 live green lobsters (about 1kg each)
  • 70 gm young organic dandelion leaves
  • 3 inner celery heart stalks, thinly sliced
  • 12 green Sicilian olives
  • 1 tsp extra-virgin olive oil
Garlic and lemon butter
  • 100 gm butter, coarsely chopped
  • 1 small garlic clove, finely chopped
  • Finely grated rind and juice of 1 lemon, or to taste

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Top-quality chardonnay. Drink suggestion by Max Allen

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  • Author: Lisa Featherby