Lobster Salad with Chilli

No. 86

This week the papers were full of stories about The Somerset levels; is this a new exam that’s being muted by education secretary Michael Gove? Bad weather has also caused people in Surrey to have no power which must surely be a first.

In a bid to flood my seo content I started filming on Friday for the spring season of cookery videos; lobster salad with roquette and chilli went down particularly well with the film crew!

The crustacea were boiled and the meat removed. A salad dressing was mixed in a bowl using olive oil, lemon juice, white wine vinegar, Dijon mustard salt, pepper, and then I added the roquette, giving the leaves a good coating. The dish was finished off with the lobster and diced chilli.

You’ve got to applaud the government for wanting to throw money at the inclement weather problem, although I’d suggest sandbagging as a more watertight alternative.

Lobster Salad:

Serves two as a starter

1 whole lobster

For the dressing:
4 table spoons of Olive Oil
3 table spoons of white wine vinegar
1 large table spoon Dijon mustard
1 squeeze of lemon juice
salt and pepper

2x diced chilli

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