I have lovely neighbours. They gave me four small lobsters yesterday. They had been cooked the night before just after being caught. We had lobster salad for tea last night, just the best. One lobster each. We are going to do the same tonight. It is one of those things where simple is best.
- 1 small to medium lobster per person, around half a kilo weight.
- 1 lemon, allow one decent wedge per person
- Salad – include tomato, cucumber, lettuce. Optional extras include rocket, spinach leaves, celery, chives
- Mayonnaise – this could be plain, or flavoured with lemon or tarragon.
- If you are cooking the lobsters yourself, plunge them into boiling water, and simmer for around 10 minutes. Drain them, and when you can handle it, remove the heads so they drain and cool faster. Keep the claws and discard the heads. Once cool, pop them in the fridge.
- I serve the lobster in a bowl on the table, with a plated salad, mayonnaise and a wedge of lemon for each person. I also like a slice of brown buttered toast with this.
- If you have people who can’t sort out a lobster, I remove the meat from the tail and claws, chop it into pieces around 1 cm cubed and stir in a good squeeze of lemon. I then mix this with the mayonnaise. Sometimes a little chopped celery or chopped chives can be added at this stage. The resulting mixture can then be served on a bed of lettuce, rocket, tomato and cucumber, with a side serving of hot buttered brown toast.