Lobster salad

 

Lobster salad with kumquat drizzle

Fresh seafood is delicious by nature. It needs little to dress it up or enhance its flavour. In my opinion, adding fresh seasonal vegetables and fruit completes a good lobster salad. The texture and colours appeal to the palate and make the fresh lobster the star of the show. Hints of a bitter marmalade, especially when made with kumquats, peppery radish, tart grapefruit, and fresh courgette, balance very well.

This recipe was created by myself for Le Bon Magot several years ago for their kumquat conserve.

Serves 4

 

4 small (1.5 lb each)  lobsters that are steamed, cleaned, and the tail left whole, while the claws are in chunks.

 

Vinigiarette

8 tsp olive oil

4 pinches of salt

4 tsp kumquat conserve or a bitter marmalade

4 tsp white balsamic vinegar

4 tbsp sweet white muscato wine

 

Ribbons from 2 small baby courgettes or zucchini

2 cupfuls of microgreens

1 ruby-red grapefruit, cleaned

4 red radishes in thin, slim pieces

 

To assemble

On four plates, evenly divide the vinaigrette.

Place the ribbons of courgettes,and place all the cut pieces of lobster. Top with the microgreens. Place the whole lobster tail. Sprinkle with the radish, and place the grapefruit around. Serve with salt and pepper.

Photo courtesy Niloufer Mavalvala

 

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.