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Lobster with minted mayonnaise


1 x 700g cooked lobster

8 tablespoons reduced calorie mayonnaise

55g radishes, trimmed and grated

half a teaspoon fresh chopped mint

In a small bowl mix the mayonnaise, radishes and mint together, cover and chill.

To prepare the lobster: lay upside down on a chopping board, twist off the claws and legs.

Crack open the large claws. Scoop out the white meat and roughly chop.

Using a sharp knife cut the lobster in half along its entire length.

Remove the small sac near the head, the feathery gills and the black intestinal thread which runs down the tail.

Remove the meat from the shell. Rinse the shell and pat dry.

Spread a little mayonnaise in the base of each half shell and arrange the lobster meat on top. 

Garnish with watercress and serve remaining mayonnaise separately.

Serves 2

NUTRITIONAL VALUES PER PORTION (APPROX) 318 Kilocalories;

28g Protein; 21g Fat; 6g Carbohydrate; 0g Fibre.

Recipe courtesy of the SeafishIndustry Authority (Seafish)

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