A ready-cooked lobster makes a luxurious salad for 2 people to share. The firm, sweet flavored lobster meat is here served on a bed of peppery salad leaves, shredded snap peas, grapes and tiny new potatoes cooked in their skins, all tossed with a dressing spiked with lime zest. Serve with country-style bread.
- 8 1?2 oz baby red-skinned new potatoes, scrubbed
- 2 tbsp reduced-fat mayonnaise
- 2 tbsp 0% Greek-style yogurt
- finely grated zest of 1?2 lime
- 1 cooked lobster, about 1 lb, 2 oz
- 2 small shallots, thinly sliced
- 3 oz snap peas, shredded
- 3 oz seedless red grapes
- 3 oz seedless green grapes
- 1 oz watercress
- 2 oz arugula
- salt and pepper
How to make it 60 minutes
Put the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.
While the potatoes are cooling, mix together the mayonnaise, yogurt and lime zest, and season with salt and pepper to taste. Set aside.
Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthways, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)
Toss the potatoes with the shallots, snap peas, grapes, watercress and lime dressing. Arrange the arugula on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.