Lobster, grapefruit and pea shoot salad
Serves: 2
Lobster, grapefruit and pea shoot salad
Serves: 2
See more recipes
Nutritional information (per serving)
Calories
223Kcal
Fat
13gr
Saturates
1gr
Carbs
9gr
Sugars
8gr
Fibre
2gr
Protein
17gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- Taste the Difference frozen raw lobster (380g)
- 1 pink grapefruit
- 2 tbsp mayonnaise
- 1 cucumber
- 1 x bag sugar snaps
- 1 x bag pea shoots
Step by step
- Thaw, cook and prepare a Taste the Difference frozen raw lobster (380g) following pack instructions.
- Carefully extract the meat. Cut into chunks. Segment a pink grapefruit over a bowl, and blend 3 tbsp of the juice with 2 tbsp mayonnaise as a dressing.
-
Cut a 5cm chunk of cucumber in half then slice into half moons. Split a handful of sugar snap peas in half lengthways.TipIf you don't want to prepare lobster, swap for a pack of cooked king prawns.
- Arrange the grapefruit, lobster, cucumber and sugar snaps between 2 plates and top with pea shoots. Drizzle with the dressing.
