Lobster halves with lemon butter and dandelion leaf salad

You’ll need

2 live green lobsters (about 1kg each)

70 gm young organic dandelion leaves

3 inner celery heart stalks, thinly sliced

12 green Sicilian olives

1 tsp extra-virgin olive oil

Garlic and lemon butter

100 gm butter, coarsely chopped

1 small garlic clove, finely chopped

Finely grated rind and juice of 1 lemon, or to taste

Method

Place lobsters in the freezer to render them insensible (30 minutes). Meanwhile, bring a large saucepan of heavily salted water to the boil. Boil lobsters until just cooked through (15 minutes), then drain and set aside to cool slightly.

Meanwhile, for garlic and lemon butter, combine butter, garlic and lemon rind in a small saucepan, melt slowly over a low heat until aromatic and combined (3-5 minutes). Add lemon juice, season to taste, set aside.

Remove head from lobster (discard) and remove legs (set aside). Halve lobster tails and transfer to serving plates. Combine dandelion leaves, celery, olives and oil in a bowl. Season to taste, toss to combine, then divide among serving plates. Drizzle lobster tails with garlic and lemon butter, serve hot with extra lemon juice and lobster legs.

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