Certified Sustainable Seafood
Play Video Sweet curried lobster salad

Sweet curried lobster salad

Prep time 15 mins
Cooking Time 10 mins
Serves 4
Lobster salad
  • 700g MSC certified lobster tails
  • Half of an red onion, diced
  • 1 celery stalk, finely chopped
  • 10 cherry tomatoes, quartered
  • Half of a green pepper, diced
  • 1-2 green chillies, chopped
  • 1 avocado, diced
  • Shredded lettuce
Dressing
  • 2-3 tbsp. mild curry powder
  • 3 tbsp. brown sugar
  • 2-3 tbsp. boiling water
  • 5 tbsp. Mayonnaise
  • Juice of half a lemon
  • Salt and pepper to taste
     
  1. Bring a large pot of water to a boil. Once the water is boiling, add 3 tablespoons coarse sea salt, then add lobster tails. Cook for 8 to 10 minutes only, then remove from pot and set aside to cool down.
  2. Once the tails have cooled down, cut them open down the centre of the tail and remove the meat. Gently breaking the piece of meat in half will expose the vein which can now be easily removed. Chop roughly and add to the rest of the salad ingredients.
  3. For the dressing, add the curry powder and brown sugar to a mixing bowl. Add the boiling water (just enough to dissolve), then add Mayonnaise, lemon juice, salt & black pepper and combine well.
  4. Combine all salad ingredients except the avocado and lettuce.
  5. Add the lobster and dressing and give it a good stir to get everything coated, then add the avocado. Line a fancy glass with the shredded lettuce and place the salad onto the lettuce. Serve and enjoy!
     

Ingredients

Method

Lobster salad
  • 700g MSC certified lobster tails
  • Half of an red onion, diced
  • 1 celery stalk, finely chopped
  • 10 cherry tomatoes, quartered
  • Half of a green pepper, diced
  • 1-2 green chillies, chopped
  • 1 avocado, diced
  • Shredded lettuce
Dressing
  • 2-3 tbsp. mild curry powder
  • 3 tbsp. brown sugar
  • 2-3 tbsp. boiling water
  • 5 tbsp. Mayonnaise
  • Juice of half a lemon
  • Salt and pepper to taste
     
  1. Bring a large pot of water to a boil. Once the water is boiling, add 3 tablespoons coarse sea salt, then add lobster tails. Cook for 8 to 10 minutes only, then remove from pot and set aside to cool down.
  2. Once the tails have cooled down, cut them open down the centre of the tail and remove the meat. Gently breaking the piece of meat in half will expose the vein which can now be easily removed. Chop roughly and add to the rest of the salad ingredients.
  3. For the dressing, add the curry powder and brown sugar to a mixing bowl. Add the boiling water (just enough to dissolve), then add Mayonnaise, lemon juice, salt & black pepper and combine well.
  4. Combine all salad ingredients except the avocado and lettuce.
  5. Add the lobster and dressing and give it a good stir to get everything coated, then add the avocado. Line a fancy glass with the shredded lettuce and place the salad onto the lettuce. Serve and enjoy!
     

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