Fried rock lobster tail on colorful market salad

30 minutes

Leicht

2 people

This dish combines tender rock lobster meat roasted in its shell with a fresh, colorful salad and is perfect for a light and elegant dinner. The combination of the natural sweetness of the rock lobster and the slight acidity of the dressing makes this recipe a true lobster delight.

Ingredients

2 rock lobster tails
2 tbsp butter
200 g colorful market lettuce or lettuce
1/2 pomegranate, seeded
2 tbsp sunflower seeds
Salt and pepper
3 tbsp olive oil
1 tbsp yuzu vinegar
1 tsp mustard
1 tsp honey
salt and pepper

Also great with

Canadian lobster tail
European lobster tail

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Defrost the frozen rock lobster tails overnight in the refrigerator. Using a large, sharp knife, cut the tails in half lengthwise: To do this, place the tail on a cutting board with the belly side down and cut firmly from above into the middle of the shell to split it. The meat remains in the shell, which adds extra flavor and makes for a beautiful presentation on the plate. Then briefly rinse the halves under cold water and pat dry.
Wash the salad, spin dry, and place in a bowl. For the vinaigrette, mix 3 tbsp of olive oil, 1 tbsp of yuzu vinegar, 1 tsp of mustard, 1 tsp of honey, salt, and pepper in a small bowl. Set aside.
Fry or grill the lobster tails in a pan with 2 tablespoons of butter or on the grill over medium heat, meat side down, for 3-4 minutes until the meat is lightly browned and cooked through. In the pan, baste the lobster meat with the hot butter repeatedly during frying. Turn occasionally.
Arrange the salad on plates, drizzle with the vinaigrette, and top with the lobster tails. Garnish with the seeds of half a pomegranate, 2 tbsp of sunflower seeds, salt, pepper, and a squeeze of lemon, if desired.

Tip: The tails are also perfect for the barbecue: grill them over medium heat for 3–4 minutes with the meat side facing up, turning occasionally, until the meat side is lightly browned. Before cooking, marinate them briefly in olive oil, lemon juice, and a little garlic to develop additional delicate flavors.