Lobster with pink grapefruit and fennel fronds
Prep 10 mins
Cook 10 mins
Just six ingredients – but what beautiful ingredients they are. This is a very pretty way to serve lobster over summer. For the tenderest meat and the best flavour, cook your own shellfish, rather than buying it already cooked. This recipe requires only the fronds of the fennel, but you could use the bulb in a salad to serve alongside the lobster.
2 lobsters (about 800g each; see note)
1 pink grapefruit, thinly sliced
2 tsp chardonnay vinegar
1 tsp honey
Fennel fronds for garnishing
Mild flavoured olive oil, for drizzling
1. Place lobsters in freezer to render insensible, then split through the head with a large sturdy knife (see note) Boil lobster in a large saucepan of boiling salted water until just cooked (8 minutes). Remove and set aside to cool. When cool, peel shells, remove meat and thinly slice.
2. To serve, layer lobster and grapefruit on a platter. Squeeze any extra grapefruit over. Whisk vinegar, honey and oil to combine and season to taste and drizzle over lobster, scatter with sea salt flakes and scatter fennel fronds on top.
N O T E
To render a lobster insensible before cooking, follow the guidelines given by the RSPCA.
Recipe and image by Eatable.