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Lobster and Summer Herb Salad

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Published under: Salad


  • Lobster Meat – 750 gms, freshly cooked, cut into small chunks
  • Avocado – 1, large, peeled, stoned and cut into small pieces
  • Tomatoes – 4, ripe and firm
  • Mixed Herb Salad Leaves – 250 gms
  • Fruity Olive Oil – 2 tblsp
  • Lemon Juice – 1 tblsp
  • Salt and Pepper

For Saffron Mayonnaise:

  • Pinch of Saffron Threads
  • Egg – 1
  • Dijon Mustard – 1 tsp
  • White Wine Vinegar – 1 tblsp
  • Pinch of Salt
  • Sunflower Oil – 300 ml


  1. To make the saffron mayonnaise, soak the saffron threads in a little warm water.
  2. Put the egg, mustard, vinegar and salt in a blender and whisk to combine.
  3. Slowly trickle in about 1/3rd of the sunflower oil.
  4. Once the mixture starts to thicken, add the remaining oil more quickly.
  5. When all the oil has been poured in, add the saffron and its soaking water and whisk to combine.
  6. Add more salt, pepper to taste.
  7. Cover and refrigerate until required.
  8. Put the lobster meat and avocado in a bowl.
  9. Quarter the tomatoes and remove the seeds.
  10. Cut the flesh into fairly small dice and add to the bowl.
  11. Season the lobster mixture to taste with salt and pepper and gently stir in enough of the mayonnaise to give a light coating.
  12. Toss the salad leaves with the olive oil and lemon juice.
  13. Divide between serving plates and top with the lobster mixture.
  14. Serve at once.

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