People often think of lobster, also known as crayfish, as an indulgent dish just for special occasions without considering it as an ingredient of a simple, easy-to-prepare meal.
But did you know that it’s easy to incorporate lobster and its distinctive taste into a whole range of recipes, many of them healthy and suitable for either a weekday family meal or a special occasion?
The tail meat is the most commonly eaten part, but you can also use the horn and leg meat. The roe or eggs can be used in soup or lobster butter, which can be spread on bread or crackers or used as a base ingredient.
Lobster tastes great straight from the barbecue, paired with exotic spices in curries, as the key ingredient in lobster bisque (a smooth soup made from its broth), or even in pasta dishes such as mac and cheese.
As well as being supremely tasty, lobster is low in fat and cholesterol and packed full of nutrients. These include:
- omega-3 fatty acids that help keep your heart and brain healthy
- zinc and selenium to boost the immune system
- calcium and phosphorus to aid in the formation of teeth and bones
- magnesium for the creation of energy
- potassium for nerve and muscle health
- vitamin B12 for healthy red blood cells and nerve cells
- vitamin E, an antioxidant that fights free radicals
One of the simplest ways to serve lobster is in a salad that is rich in the flavours of the Mediterranean and healthy too. It can make a special main dish for a light lunch or serve as a starter to complement either meat or seafood main dishes. With minimal preparation, this makes the perfect recipe for a quick but impressive meal.
- Start with the dressing. Place the orange, lime, garlic, and parsley into a bowl and whisk in the olive oil a little at a time. Season with salt and pepper to taste. Set aside.
- Slice the lobster meat into neat medallions. Don’t discard the lobster horn and leg meat — they will give your dish a distinctive touch.
- To assemble, place the tomato on the serving dish. Pile the horn and leg meat in the centre of the tomato and add a little dressing. Arrange the medallions around the centre stack. Top with salad greens and add dressing to taste.
- For the salad, you can use leaves such as chard, watercress, chervil, rocket, spinach, or beet according to your taste.
- You can also add cherry tomatoes or sweet capsicums depending on your preferences.
- If you’ll be serving it as a main dish, serve with fresh, crusty French bread or plain steamed rice.
- You can also use this recipe as a starter — it works well with steak dishes, roast lamb, and grilled fish.
- For a touch of luxury, serve champagne with your lobster medallions and Mediterranean salad. Sparkling rosé or citrusy chardonnay also pairs well. Avoid red wines, which will overpower the delicate flavour of the lobster.
- Why not serve fruit to follow your dish? A fruit salad of sliced oranges sprinkled with pomegranate seeds and fresh mint leaves and drizzled with a dressing of honey and lime juice enhances the Mediterranean theme.