Lobster Salad

166

Ingredients:

• Lobster Tails – 2, raw
• Radicchio Leaves – some
• Fresh Dill Sprigs – to garnish

For the Lemon-Dill Mayonnaise:

• Large Lemon – 1
• Egg Yolk – 1, large
• Dijon Mustard – 1/2 tsp
• Olive Oil – 150 ml
• Salt as per taste
• Pepper
• Fresh Dill – 1 tblsp, chopped

Method:

1. To make the  mayonnaise, finely grate half the lemon rind and squeeze the juice.
2. Beat the egg yolk in a small bowl.
3. Add the mustard and 1 tsp of lemon juice.
4. Using a electric whisker, beat the oil into the egg yolk mixture until a thick mayonnaise forms.
5. Stir in the lemon rind and 1 tblsp of the remaining lemon juice.
6. Season the mayonnaise to taste with salt and pepper.
7. Add some more lemon juice if desired.
8. Stir in the dill, cover and let it chill in the fridge until required.
9. Bring a large saucepan of lightly salted water to the boil.
10. Add the lobster tails.
11. Return to boil and cook for 6 minutes or until the flesh is opaque and the shells are red.
12. Drain immediately and set aside to cool.
13. Remove the lobster flesh from the shells and cut into bite-sized pieces.
14. Arrange the radicchio leaves on plates and top with the lobster flesh.
15. Place a spoonful of the mayonnaise on the side.
16. Garnish with the dill sprigs.
17. Serve.