Lobster cocktail with preserved lemon

Name: Lobster cocktail with preserved lemon
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100g fine burghul (cracked wheat); 1.2kg cooked lobster; 1 ripe tomato; 1 avocado; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 2 tablespoons roughly chopped coriander; 2 tablespoons chopped preserved lemon; Sliced lime, to serve; 2 teaspoons harissa; 2 teaspoons tomato sauce or paste; 4 tablespoons good-quality mayonnaise

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by Jill Dupleix

Food writer

Oct 03, 2015

A very luxurious lobster cocktail, tossed with a little burghul (cracked wheat), preserved lemon and coriander, and topped with a spicy harissa sauce.

100g fine burghul (cracked wheat)
1.2kg cooked lobster
1 ripe tomato
1 avocado
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons roughly chopped coriander
2 tablespoons chopped preserved lemon
Sliced lime, to serve

Harissa sauce

2 teaspoons harissa
2 teaspoons tomato sauce or paste
4 tablespoons good-quality mayonnaise

Method

1.

Pour 200ml of boiling water over the burghul, stir and set aside for 30 minutes.
2.

For the sauce, mix ingredients in a small bowl and chill until required.
3.

Pull the lobster tail away from the head in one piece, then halve lengthways. Lift out the meat, remove and discard the intestinal tract, then chop or shred the meat into bite-sized pieces. Remove any meat from the legs.
4.

Halve tomato, squeeze out and discard seeds and juice, then finely chop flesh. Finely chop avocado flesh.
5.

In a large bowl, whisk the olive oil and lemon juice with sea salt and freshly ground black pepper. Add the lobster, avocado and tomato.
6.

Drain burghul of any unabsorbed water and squeeze dry in a clean tea towel. Add burghul, coriander and preserved lemon to lobster mixture and toss well. Divide among glasses and serve with a dollop of harissa sauce and a slice of lime.