Lobster, grapefruit and pea shoot salad
Serves: 2
Lobster, grapefruit and pea shoot salad
Serves: 2
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
- Arrange the grapefruit, lobster, cucumber and sugar snaps between 2 plates and top with pea shoots. Drizzle with the dressing.
Tip
If you don't want to prepare lobster, swap for a pack of cooked king prawns.
