This is not your average seafood salad. It’s so much sexier than that. Lobster tail crowns a decadent pile of spiced crab and prawn meat. While crisp lettuce, creamy avocado and sweet mango make every mouthful a delight. It really is a very sexy lobster salad.
Nikki beach in Barbados inspired my simple recipe. We spent a day lounging around at the resort. As we sat down for lunch, we picked from the set menu. One of the options was the Sexy Salad. It had no description, so we almost didn’t order it. But when we asked the waiter what it was, we both jumped at the chance to devour fresh lobster and seafood.
Although it’s easy to make, it’s definitely one for special occasions. It makes a great lobster salad appetiser at Christmas or on New Year’s Day. Or when you want to push the boat out on date night.
Seafood salad recipe: how to prepare lobster tail
Bring a large pot of water to the boil. Place the lobster tail into the boiling water and simmer for about 7-8 minutes. Once cooked, add the lobsters to a large bowl of iced water and leave to chill for a few minutes.
When the lobster is cool enough to touch, crack open the shell with a pair of kitchen scissors to remove the meat. Be careful not to cut the lobster as you snip through the shell. Likewise, be careful not to cut your hands as you pull the shell away from the tail meat.
Slice the lobster into small bite-size chunks to place on top of the seafood salad later. Place the cooked lobster meat into a bowl and season with salt and pepper, and a squeeze of fresh lemon juice.
A very sexy salad: create a lobster salad appetiser
Place the crab sticks and cooked, peeled king prawns into a food processor and blitz for a few seconds. They should be completely shredded. Add to a bowl with the fresh white crab meat, and a dollop of spicy mayo and stir together.
To make your own spicy mayo, combine a couple tablespoons of mayo with paprika and stir. For a spicier mayo, add chilli powder or chilli sauce, but be careful not to overdo it. Taste it as you go.
Use iceberg or little gem lettuce to add some crunch to the seafood salad. Slice the lettuce leaves into fine strips. Mix with avocado and a tiny drizzle of olive oil to add a creamy, peppery taste to the salad. And finally, slice the mango into thin pieces to add at the end.
How to achieve picture perfect presentation
The secret is to use individual poaching or presentation rings to keep things neat. Begin by placing the rings in the centre of the serving plates. Add a thin layer of salad, before covering with the seafood mixture. Push this down with a spoon so that it is level with the top of the ring.
Cover the crab and prawn meat by layering the sliced mango in neat circles from the centre outwards. Now you can remove the rings. Take your time to do this; there’s no rush. Finally, place the cooked lobster meat on top of the salad. Sprinkle over some freshly ground black pepper. As an optional extra, you can even add a small spoon of caviar. In the picture, I’ve used black lumpfish caviar, which is quite inexpensive in most good stores.
Cold lobster salad appetizer with seafood recipe
- 1 lobster tail (140g)
- Sea salt
- Freshly ground black pepper
- 1/2 lemon
- 4 crab sticks
- 6 large king prawns
- 1 tbsp mayonnaise
- 1/4 tsp paprika
- 1 handful of little gem or iceberg lettuce
- 1/4 avocado
- A drizzle of extra virgin olive oil
- 1/4 fresh mango
Bring a large pot of water to the boil. Place the lobster tail into the boiling water and simmer for about 7-8 minutes.
Place the cooked lobster into a large bowl of iced water and leave to chill. Crack open the shell with kitchen scissors to remove the meat.
Slice the lobster into small bite-size chunks. Place the lobster into a bowl and season with a small pinch of salt and pepper, and a squeeze of lemon.
Shred the crab sticks and cooked, peeled king prawns by blitzing in a food processor for a few seconds.
Combine the crab stick and prawn mixture with the crab meat in a large bowl. Mix in the mayonnaise with paprika, and stir.
Slice the lettuce leaves into fine strips. Mix with the smashed avocado and a small drizzle of extra virgin olive oil.
Place the presentation rings in the centre of the serving plates. Add a thin layer of salad and cover with the seafood mixture.
Add layers of sliced mango in neat circles from the centre outwards.
Remove the rings. Place the cooked lobster meat on top of the salad and add a sprinkling of ground black pepper.