Lobster salad with sweet peppers and coriander

Recipe Categories : | Lobster | Salad | Seafood | Appetizers |

Serves : 4 as a main course or 8 as an appetizer

Ingredients :

• 2 carrots, sliced into thin rounds
• 1 onion, thinly sliced
• 6 tbsp coarsely chopped parsley, stems included
• 2 bay leaves
• 8 black peppercorns
• 1 tbsp vinegar, wine or lemon juice
• 3 live lobsters, about 600g each
• 2 tbsp fresh lemon juice
• 2 tbsp fresh lime juice
• 2 tbsp virgin olive oil
• 1 sweet red pepper, seeded and cut into ¼" diced pieces
• 1 sweet yellow pepper, seeded and cut into ¼" diced pieces
• ½ cucumber, seeded and cut into sticks
• ½ small red onion, chopped
• 1½ tbsp chopped fresh coriander
• freshly ground black pepper, to taste
• 4 or 8 large red-leaf lettuce leaves, washed and dried
• 8 or 16 thin lemon wedges

Preparation and Cooking Instructions

1. Pour enough water into a large cooking pot to fill it about 1" deep. Add the carrots, onion, parsley, bay leaves, peppercorns and vinegar, wine or lemon juice. Bring the liquid to the boil, then reduce the heat and simmer the mixture for 20 minutes. Return the liquid to the boil, add the lobsters, and cover the pot; cook the lobsters until they turn bright red-orange - about 15 minutes. Remove the lobsters and let them cool. When the lobsters are cool enough to handle, remove the claw and tail meat and cut the tail meat into ¾" slices.
2. Combine the lemon and lime juices in a large bowl, then whisk in the oil. Add the lobster meat, peppers, cucumber, red onion, coriander and some pepper. Toss the mixture well, then cover the bowl. Refrigerate the salad for at least 2 hours to meld the flavors, stirring several times to distribute the dressing.
3. To serve, place a lettuce leaf on each plate; divide the lobster salad among the plates, then garnish each salad with two lemon wedges.