Recipe: Londolozi Seared Garlic & Herb Lobster Salad

Seared-Garlic--Herb-Lobster-Salad-1

ANNA R

Our Guest, Londolozi's Executive Chef, Anna Ridgewell, shared this recipe on Sarasota's Suncoast View on October 23, 2019.  (Click here to watch full segment) Here's the complete South African recipe in case you missed the cooking segment! 

Londolozi seared garlic and herb lobster salad with roasted grapes, radish, and a fennel & Dijon citrus splash (serves 4) 

Ingredients

  • 4 medium-size lobster tails
  • 250g  butter
  • Bunch of herbs - fennel, basil, coriander
  • 5 cloves Garlic, grated 
  • 1 large bunch Red or black seedless grapes
  • 1 tsp  fennel seeds
  • Selection of village grown greens - spinach, cos, rocket, fennel leaves, basil, flat-leaf parsley
  • 2 baby fennel bulbs, thinly sliced
  • 4 red radishes, thinly sliced 

Method

  • Clean the lobster well, slice the tail in half And butter poach for 2 minutes
  • Remove from the poaching liquid 
  • Melt the garlic and herb butter in a pan
  • Sauté the lobster tails until golden brown 
  • For the grapes - place on a tray and sprinkle with the fennel seeds. Drizzle with olive oil and roast until the skins just start to shrink. Approximately 8-10 minutes - keep the juice that will come from the grapes.

For the Splash 

  • 1 cup fresh-squeezed orange juice
  • 1 lime juiced
  • 1 tsp fennel seeds
  • 1/2 cup olive oil
  • 2 tbsp Dijon mustard
  • Mix all together in a jar and give it a good shake

To Serve 

  • Pick over the leaves and rip them to bite-size pieces
  • Toss gently in a little of the splash until they’re just glistening 
  • Arrange in a bowl and place the lobster tails, fennel bulbs, grapes, and radish
  • Drizzle with the dressing and a little of the roasted grape juice 
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