1 x 1kg cooked Rocklobster (see notes)
1 cup watercress sprigs
½ cup coriander leaves
½ cup spearmint leaves
2 Lebanese cucumbers, halved lengthwise, seeded, sliced into crescents
2 spring onions, bulbs only, finely sliced
2 teaspoons sesame seeds, toasted

 

Asian Dressing
¼ cup lime juice
2 red shallots, finely chopped
2 medium red chillies, seeded and chopped
2 teaspoons sesame oil
2 teaspoons fish sauce
2 teaspoons grated palm sugar

Make Asian Dressing: combine ingredients in a large bowl. Set aside.

Place the Rocklobster on its back on a chopping board and, using a sharp knife, separate the tail from the head. Use kitchen scissors to cut down either side of the underside of the tail shell. Pull shell back and remove the meat in one piece. Slice 8 medallions from the thickest part of the tail, remove the digestive tract that runs through the top half of each medallion. Roughly chop remaining meat. Cover and refrigerate until needed.

Combine watercress, coriander and mint and wash and dry well. Add cucumber, spring onion and dressing and toss well.

Divide salad between plates, scatter with chopped Rocklobster meat, place 2 medallions on each salad, drizzle any remaining dressing over the medallions and sprinkle with sesame seeds.