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Bay lobster with fennel and finger lime salad

Name: Bay lobster with fennel and finger lime salad recipe
Yield: 6
Ingredients: 6 Australian Bay lobsters (Moreton Bay bugs); 1 small fennel bulb, thinly sliced; 4 radishes, thinly sliced; 4 long green shallots, thinly sliced; 3 finger limes, pearls removed; 2 avocados, chopped; 2 cups mixed soft herb leaves, chopped (we used dill, parsley, tarragon, fennel fronds and chives); 2 tbs sour cream; Juice of 1 lemon; Extra virgin olive oil, to drizzle

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by Matt Stone

Mar 23, 2022

Lobster is the star of this luxe salad, served atop a tangy mix of fennel and herbs, with joyful pops of finger lime throughout.

6 Australian Bay lobsters (Moreton Bay bugs)
1 small fennel bulb, thinly sliced
4 radishes, thinly sliced
4 long green shallots, thinly sliced
3 finger limes, pearls removed
2 avocados, chopped
2 cups mixed soft herb leaves, chopped (we used dill, parsley, tarragon, fennel fronds and chives)
2 tbs sour cream
Juice of 1 lemon
Extra virgin olive oil, to drizzle

Method

1.

Bring a large saucepan of salted water to the boil. Add lobsters and cook for 6 minutes or until the shells turn orange. Quickly refresh in iced water and, as soon as they are cool, drain on a towel. Using a large, sharp knife, split the lobsters in half lengthways. Clean the heads and remove the vein. Chill until ready to serve.
2.

Place fennel, radish, shallot, finger lime, avocado and herbs in a large bowl with the sour cream and lemon juice and gently mix to combine. Season with salt flakes and freshly ground black pepper and drizzle with olive oil.
3.

Arrange salad and lobster on a large platter. Top with extra herbs to serve, or any nice leaves and herbs you might have flowering or growing in your garden.