Lobster with lemon & herb butter sauce
This recipe is essentially lobster served two ways: with a buttery dipping sauce for the large chunks of meat, and a salad made with the leftover bits so nothing goes to waste.
EASY
FOLATE VIT C 1OF5 ADAY
SERVES 2 PREP 20 mins COOK 5 mins
1 lobster (see p135 for how to prepare), claws and tail meat kept separate from the smaller bits of meat crusty bread, to serve FOR THE SAUCE juice lemon 100g/4oz cold butter, cut into cubes small bunch chives, fnely snipped small handful basil leaves, chopped FOR THE SALAD 110g bag of rocket an avocado, stoned, peeled and sliced leftover bits of lobster meat juice lemon 2 tbsp extra virgin olive oil
1 To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm. 2 To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated. 3 To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce. PER SERVING 649 kcals • fat 61g • saturates 29g • carbs 1g • sugars 1g • fbre 3g • protein 22g • salt 1.7g