Rocklobster & Herb Salad with Asian Dressing
Assembling | Marinating | Salads
This salad, full of fresh herbs and Asian flavours, is a good way to make one rocklobster go further.
Serves 4 as an entrée
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 and sliced into crescents
2 spring onions, bulbs only, finely sliced
2 teaspoons sesame seeds, toasted
¼ cup lime juice
2 red shallots, finely chopped (see notes)
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.
The easiest and most humane way to kill any crustacean is to chill them in the freezer for about 45 minutes until they become insensible (but not long enough to freeze them). Once chilled, they should be killed promptly by splitting in half or dropping into rapidly boiling water. See www.rspca.org.au for more details. If red shallots are unavailable, use 1 large golden shallot or ½ small red onion.
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