Lobster, pink grapefruit and mixed herb salad

Recipes / Salads

This lobster and pink grapefruit salad was the winner of our Asian salad food fight.

Recipe «Lobster, pink grapefruit and mixed herb salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 ruby red grapefruit, peeled, cut into segments, 2 purple Asian shallots, very thinly sliced, 1/2 cup round mint leaves, 1/2 cup Vietnamese mint leaves, 1/2 cup coriander leaves , 1/2 cup Thai basil leaves, 2 cooked lobster tails, shelled, cut into medallions, 2 stalks lemongrass, white part only, finely chopped , 1 garlic clove, crushed, 2 tbsp fresh ruby red grapefruit juice, 2 tbsp sweet chilli sauce, 1 tbsp brown sugar, 1 tbsp fish sauce, 1/2 tsp sesame oil.

Ingredients:

  • 2 ruby red grapefruit, peeled, cut into segments 
  • 2 purple Asian shallots, very thinly sliced 
  • 1/2 cup round mint leaves 
  • 1/2 cup Vietnamese mint leaves 
  • 1/2 cup coriander leaves 
  • 1/2 cup Thai basil leaves 
  • 2 cooked lobster tails, shelled, cut into medallions 
  • 2 stalks lemongrass, white part only, finely chopped 
  • 1 garlic clove, crushed 
  • 2 tbsp fresh ruby red grapefruit juice 
  • 2 tbsp sweet chilli sauce 
  • 1 tbsp brown sugar 
  • 1 tbsp fish sauce 
  • 1/2 tsp sesame oil 

Instructions

  1. To make the dressing, combine the lemongrass, garlic, grapefruit juice, sweet chilli sauce, sugar, fish sauce and sesame oil in a small bowl.
  2. Combine the grapefruit, shallot, mints, coriander and basil in a large bowl. Drizzle with a little of the dressing and gently toss to combine. Place evenly among serving plates. Top with the lobster and drizzle with remaining dressing to serve.