Lobster is tossed in a zingy grapefruit butter and served with crushed new potatoes in this easy peasy salad. Perfect for a dinner party starter, this is an impressive yet super simple recipe.
- 4 lobster tails, ready to cook
- 1 grapefruit
- 50g butter
- 6 new potatoes
- 2 spring onions
- Juice of 1 lemon
- 1 tbsp. finely chopped parsley
- Salt and pepper
Zest and juice the grapefruit and place into a saucepan. Bring to the boil, reduce to a simmer and cook down until the liquid measures about 1 tbsp. Leave to cool, then beat into the butter, roll into a sausage using cling and chill.
To cook the lobster tails, drizzle with a little oil and season with salt and pepper. Place onto a baking tray and put into a 200C oven. Bake for 10 minutes or until opaque and cooked through. Remove from the oven, leave to cool until you can handle and shred two of the lobster tails. Meanwhile, place potatoes into a pan of cold, salted water. Bring to the boil and cook for up to 10 minutes or until tender. Drain and crush.
Thinly slice the spring onions. Heat a little oil in a frying pan and fry them for 2-3 minutes. Add the shredded lobster and crushed potatoes, then crush together. Add a little oil and the lemon juice and mix in the parsley. Season with salt and pepper.
Serve the potato and lobster salad piled on a plate with one lobster tail on top and a few slices of grapefruit butter.