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Lobster salad with summer vegetables and spicy cocktail sauce

Made at J Sheekey | Serves 4

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Always a popular summer dish when native lobsters are at the height of their season.

2 x 500g lobsters, cooked, meat removed from the shell
1 avocado sliced
50gm fresh cooked peas
50gm fresh cooked broad beans shelled
100gm cooked charlotte potatoes (sliced)
Small bunch radishes sliced
½ small cucumber diced
100gm cherry tomatoes cut in half
A handful of watercress, rocket and pea shoots
Small bunch of chives finely chopped
Salt and freshly ground black pepper

To remove the lobster meat
Bring a large saucepan of salted water to the boil. You will probably need to cook the lobsters in two batches, according to the size of your largest saucepan. Plunge them into the boiling water and cook for 10 minutes. Remove from the water and leave to cool.

Remove the claws, crack and remove the meat. Transfer the meat to a bowl. Cut each lobster in half lengthways by inserting the point of a large knife in the ‘cross’ at the centre of the head pushing it with the palm of your hand down and through the centre. Remove the meat from the tails and add to the bowl. Cut into 3cm pieces.
For the dressing
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
2 tbsp extra virgin cold pressed rapeseed oil
Juice of ½ lemon
Salt and freshly ground black pepper

For the dressing, place all the ingredients into jar and shake until emulsified.

Spicy cocktail Sauce
140ml mayonnaise
20ml yuzu juice
35gm gochujang paste (Korean red chili paste)
Splash double cream (2tablespoons)
Good pinch sweet smoked paprika

Mix all the ingredients together.

Place all the vegetables into a large bowl with the watercress, pea shoots and rocket. Add half the dressing and gently mix.

To serve, spread a spoonful of the spiced cocktail sauce on the bottom of each plate. Arrange the salad and vegetables on top, interweaving pieces of the lobster meat and sliced avocado, ensuring all elements of the dish are visible to the eye. Finish with chopped chives and rest of the lemon dressing.

Note spicy cocktail sauce is perfect with any fried fish

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