Thai Lobster Salad -

 
















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Thai Lobster Salad

Image of Thai Lobster Salad
Ingredients

2 cooked lobsters, about 600 g/1 lb each
Frisee, lambs' lettuce and radicchio
1-2 tablespoons light vinaigrette

Dressing

5 cm/2 inch piece of fresh ginger, sliced
200 ml/7 fl oz tinned coconut milk
Grated zest of lemon
green chilli (or to taste), sliced
1 tablespoon groundnut oil
Salt and pepper

Details

Serves: 4


Method

To make the dressing, finely slice a couple of pieces of the ginger into matchsticks and reserve for the garnish. Put all the ingredients in a small saucepan and simmer until thickened and the flavour has developed, about 10 minutes. Strain and leave to cool.

Cut the lobsters in half and remove the meat. Crack the claws and pick out the meat. Reserve the liver and the eggs, if there are any. Mix the liver with the cooled dressing, and use the eggs as a garnish for the claw meat. Pour the dressing over the lobster meat and chill until needed.

To serve, mix the salad leaves with the vinaigrette. Arrange the lobster meat and claw meat on a plate and surround with the salad leaves.

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