
14 Ingredients
1 tbsp hot water
1/4 tsp saffron threads
125ml (1/2 cup) good-quality whole-egg mayonnaise
1 tbsp fresh lemon juice
2 tsp horseradish cream
1/2 tsp mustard powder
Salt & freshly ground black pepper
1 bunch asparagus, woody ends trimmed, diagonally cut into 4cm lengths
2 baby cos lettuce, leaves separated, washed, dried
1 x 250g punnet grape tomatoes, halved
1 ripe avocado, halved, stone removed, peeled, coarsely chopped
1/2 red onion, thinly sliced lengthways
1/2 cup firmly packed fresh Thai basil leaves
2 whole cooked lobsters
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3 Method Steps
Combine the hot water (1 tbsp hot water) and saffron (1/4 tsp saffron threads) in a small bowl and set aside for 5 minutes to infuse. Add the mayonnaise (125ml (1/2 cup) good-quality whole-egg mayonnaise), lemon juice (1 tbsp fresh lemon juice), horseradish (2 tsp horseradish cream) and mustard (1/2 tsp mustard powder) and stir to combine. Taste and season with salt and pepper (Salt & freshly ground black pepper).
Cook the asparagus (1 bunch asparagus, woody ends trimmed, diagonally cut into 4cm lengths) in a small saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well. Place the asparagus in a large bowl. Add the lettuce (2 baby cos lettuce, leaves separated, washed, dried), tomato (1 x 250g punnet grape tomatoes, halved), avocado (1 ripe avocado, halved, stone removed, peeled, coarsely chopped), onion (1/2 red onion, thinly sliced lengthways) and basil (1/2 cup firmly packed fresh Thai basil leaves), and gently toss to combine.
Divide the salad evenly among serving plates. Top with lobster (2 whole cooked lobsters) medallions and drizzle with saffron dressing. Serve immediately.
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Recipe Notes
To prepare whole cooked lobster: Place the lobster, on its side, on a clean work surface. Hold the lobster firmly and twist to remove the head from the tail at the joint. Pull the head away from the tail. Discard the head. Use sharp kitchen scissors to cut down the middle of the underside of the tail. Gently peel back the shell and break it away. Remove the lobster meat in 1 piece. Discard the shell. Use a sharp knife to cut a small incision down the middle of the back of the meat. Remove the vein. Cut the lobster meat crossways into 1cm-thick medallions.
NUTRITIONAL INFORMATION
Nutrition per Serving
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Image by John Paul Urizar