Light and fresh, the perfect summer meal.
1/2 cup lite coconut cream
2 tbs lime juice
1 tbs fish sauce
1/2 cup coriander leaves
1 tsp grated fresh ginger
1 small red chilli, deseeded, finely chopped
white pepper for seasoning
2 lobster medallions
1 bunch watercress, sprigs removed
1. Place coconut cream, lime juice, fish sauce, coriander leaves, ginger, and chilli into a small food processor and process until smooth. Season with white pepper.
2. To remove meat from lobster, twist the tail away from the head. Use kitchen scissors to cut along either side of the underside of the tail shell. Pull shell back and remove the meat in one piece. Slice into medallions.
3. Peel avocados, halve and remove stone. Cut each half into wedges.
4. Combine watercress, avocado and lobster in a large bowl. Add dressing just before serving. Toss gently to combine.
variation: spaghetti lobster – cook 400g spaghetti in a large saucepan of boiling salted water until just tender. Drain. Return pasta to saucepan. Add 1/3 cup extra virgin olive oil, a deseeded and finely chopped long red chilli, finely grated rind of 1 lemon, 1/4 cup lemon juice, 1/2 cup roughly chopped continental parsley, and 2 lobsters, meat removed and roughly chopped. Toss until well combined. Serve sprinkled with freshly ground black pepper.