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Andrew Pern’s Nicoise-style lobster salad
Serves 2 Starters and mains
Ingredients
- 450 - 500g native lobster
- 2 pheasant eggs
- 150g green beans
- 50g black olives
- rock salt for seasoning
- olive oil for drizzling
- 10 cherry tomatoes
- 80g marinaded anchovies
- garden herbs for garnish
Method
To make a nicoise-style lobster salad for two, cook a 450-500g native lobster for 12 minutes and split; remove the tail meat and slice each half into five thin pieces, then reposition on the shell, red flesh upwards. Cook 2 pheasant eggs and 150g green beans in separate pans of salted boiling water for 4-4 ½ minutes and 1 minute respectively, then refresh in iced water. Drain, and mix the beans with 50g black olives. Season with rock salt and drizzle with olive oil. Place 10 cherry tomatoes on a baking tray, drizzle with oil and sprinkle with rock salt. Roast for 35 minutes. Plate the green beans and olives with the lobster tail on top. Top with the cooled tomatoes; garnish with 80g marinaded anchovies, garden herbs and halved, shelled pheasant eggs.
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