Lobster salad with crispy bacon & ginger dressing
- Serves:
- 4
- Prep Time:
- 720 mins
- Cook Time:
- 3 mins
- Share
Ingredients
cooked lobsters with the claw and tail meat removed
4 rashers of streaky bacon, cut into small dice
1tbs vegetable or corn oil
1 small carrot, shredded into matchstick sized pieces
1 small stick of celery, peeled if necessary and shredded into matchstick sized pieces
A couple handfuls of small tasty salad leaves and coriander leaves (finely chop the stalks for the dressing)
Salt and freshly ground black pepper
4 rashers of streaky bacon, cut into small dice
1tbs vegetable or corn oil
1 small carrot, shredded into matchstick sized pieces
1 small stick of celery, peeled if necessary and shredded into matchstick sized pieces
A couple handfuls of small tasty salad leaves and coriander leaves (finely chop the stalks for the dressing)
Salt and freshly ground black pepper
For the dressing
1 small carrot, peeled and finely chopped
A small piece of root ginger (around 30g), scraped and finely chopped
1 small clove of garlic, peeled and grated or crushed
4-5cm piece of celery, peeled if necessary and finely chopped
small red chilli, trimmed, seeded and finely chopped
1tbsp tomato ketchup
½tbsp soy sauce
50-60ml vegetable or rapeseed oil
Salt and freshly ground black pepper
A small piece of root ginger (around 30g), scraped and finely chopped
1 small clove of garlic, peeled and grated or crushed
4-5cm piece of celery, peeled if necessary and finely chopped
small red chilli, trimmed, seeded and finely chopped
1tbsp tomato ketchup
½tbsp soy sauce
50-60ml vegetable or rapeseed oil
Salt and freshly ground black pepper
Method
To make the dressing, mix all the ingredients together, season lightly and leave to infuse in the fridge overnight. You can adjust the consistency with a little water before using if it’s too thick.
Heat a little oil in a frying pan and cook the bacon on a medium heat for 2-3 minutes or a little longer until crisp then transfer to a plate with kitchen paper.
To serve the salad, mix the shredded vegetables with the salad leaves and arrange in piles in the middle of serving plates. Then place a claw on top of the salad and the rest of the claw meat mix in with the leaves under the claw. Cut the tails in half lengthways and cut each half into 5-6 pieces and arrange around the salad. Then spoon the dressing around over the pieces of lobster.
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Fresh Whole Cooked Lobster
Serves 2 - Please select your preferred size
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Serves 1 - 400-600g
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Mark Hix