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Lobster Salad      CD  MC   20mins plus chilling

Serves 4     Cold   Shellfish   Seafood   Vegetables  Herbs  Salads  Main Course


225g/8oz Frozen Mixed Vegetables

Salt and Black pepper

1 Small Lettuce

300ml/10fl.oz. Thick Mayonnaise

2 teasp Capers

350g/12oz Cooked Lobster Flesh

2 Hard-boiled Eggs, quartered

2 Tomatoes, quartered

1 tbsp fresh Parsley, chopped

1 tbsp Fresh Chervil, chopped




1. Cook the mixed vegetables in boiling salted water for 5 minutes. Drain, transfer to a bowl and leave to cool. Divide the lettuce leaves between 4 individual serving dishes and put into the fridge to crisp.


2. Mix 3/4 of the mayonnaise with the mixed vegetables and stir in the capers, salt and pepper. Cut the lobster into bite-size pieces.


3. Divide the vegetable mixture between the dishes and arrange the lobster pieces on top. Sprinkle with the parsley and chervil and garnish with the egg and tomato quarters.


4. To serve - spoon or pipe the remaining mayonnaise over the top. Serve chilled.


More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times 


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

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