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Lobster salad with a lime and saffron vinaigrette
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Lobster salad with a lime and saffron vinaigrette recipe

Preparation:

To prepare the salad:

  1. Peel and cut the lobster in half. Be very careful when removing the pincers.
  2. Peel and slice the onion into rings.
  3. Slice the cherry tomatoes.
  4. Remove the coral from the lobster’s head.
  5. Squeeze the juice from the limes.
  6. Mix the vinaigrette.

To serve:

  1. Arrange the mixed salad on a plate, already mixed with some of the vinaigrette.
  2. Scatter the lobster on top, finishing with the pincer on top.
  3. Garnish with the cherry tomatoes and the onion rings and pour over the remaining vinaigrette.

Lobster salad with a lime and saffron vinaigrette

We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!:

60 min
Medium
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Ingredients

  • 1 small cooked lobster
  • 1 bag mixed salad
  • 1 small piece of red onion
  • 12 cherry tomatoes

For the vinaigrette:

  • Coral from the lobster’s head
  • 1dl Extra Virgin Olive Oil from Spain
  • Juice of 2 limes
  • Peel of 1 lime
  • Sesame seeds (optional)
  • 8 saffron strands
  • Salt and pepper to taste
  • 3 drops of Tabasco

 

Nº de raciones: 4

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