Le Caprice’s Lobster, Avocado and Shaved Fennel Salad

Made at Le Caprice | Serves 4

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200g lobster meat (available at all good supermarkets– if you give them a few days’ notice they can prepare this for you)
2 avocados, peeled and sliced
1 bulb of fennel, thinly shaved on a Japanese mandolin, or a potato peeler
40g broad beans, shelled
Edible flowers, optional (available at all good supermarkets)
Lemon & olive oil dressing (120ml olive oil with the juice of a lemon, sweetened with a little icing sugar)
A bag of seasonal baby salad leaves
Salt & ground black pepper

Method
Season the lobster meat. Coat lightly with the sweetened lemon & olive oil dressing.

In another bowl, mix the salad leaves, shaved fennel, broad beans and a little of the sweetened lemon & olive oil dressing. Arrange onto 4 plates. Interweave the lobster meat and sliced avocado, ensuring all colours and elements of the dish are visible. If you do find edible flowers, arrange after everything else has been dressed.

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