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The Ivy’s Lobster, Samphire & Avocado Salad with Lemon Dressing

Made at The Ivy | Serves 4

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2 x 500g lobsters
100g broad beans, cooked and shelled
1 medium strength red chilli, finly diced
40g pea shoot leaves, carefully washed and dried (you can use rocket if you can’t find pea shoots)
4 slices of brioche or focaccia
30g mayonnaise

For the dressing
2 tbsp good quality white wine vinegar
6 tbsp olive oil
4 tbsp extra-virgin rapeseed oil (available at most good quality supermarkets)
Juice of ½ lemon

To cook the lobster
3 l water
200g sea salt

Bring water up to boil and add salt; place the lobster into the boiling water and cook for 12 minutes; take out of water and leave to cool. Once cool, remove the claws from the lobsters, then crack the shells and put the meat to one side. Remove the tail by twisting it away from the head, then, with a heavy knife, cut the tail in half lengthways.

Cut the lobster into approximately 2 inch pieces, place in bowl with chopped chilli, crushed cooked broad beans and mix with the mayonnaise.

To serve
Place the lobster mixture onto toasted brioche or focaccia, and finish with peas shoots tossed in lemon dressing.

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