Grilled Lobster Salad, Nicoise Style

Nicoise Salad with Grilled Lobster


4 Clearwater Split Lobster, thawed as per instructions
1 tbsp garlic minced
1/2 cup olive oil
1/3 cup mayonnaise
2 tbsp mustard, grainy
1/4 bunch parsley, fresh chopped
pinch of green onions, sliced thinly
1/4 lb green beans, pre-cooked
3/4 lb baby potatoes, pre-cooked and sliced
12 cherry tomatoes, cut in half
24 olives, black, sliced
1 tsp fresh lemon juice
1/4 tsp sea salt
pinch of black pepper, freshly cracked


Make garlic oil by gently heating garlic in oil until aromatic, approximately 2 minutes, remove from heat and reserve.

1.    Preheat oven to 200oC (400oF).  Remove Split Lobsters
       from packaging and place on an ovenproof tray, flesh
       side up.
2.    Brush the lobster meat with garlic oil and season with
       salt and pepper.
3.    Turn oven to broil and place lobsters under broiler for
       2 minutes (until lobster meat is partially cooked).
4.    Remove tray from oven and brush again.  Place back
       under broiler for another 2 minutes until meat is
       thoroughly cooked. Reserve.

Toss together green beans, baby potatoes, mustard, mayonnaise, cherry tomatoes, olives, lemon juice, parsley and green onions and serve over grilled Lobster hot or cold.

Appetizer, Entreé
Serves: 4