Charred Lobster and Blue Cheese Salad

Ingredients

4 lobster tails, meat removed from shell (250 g)
1/4 cup (60mL) extra virgin olive oil
70 g light rye sourdough, torn into 2 cm pieces
200 g green beans, sliced lengthways
120 gbutter
60 g baby rocket
1 red onion, thinly sliced
1 pear, thinly sliced
1 fennel, thinly sliced
70 g blue Castello cheese, crumbled
1/3 cup (35 g) walnuts, toasted
1/4 cup (60mL) apple cider vinegar

Method

Heat a barbeque grill or char-grill on medium. Cook the lobster, turning, for 8 minutes or until it changes colour and is cooked through. Remove from heat and thickly slice. Transfer to a plate and cover with foil to keep warm.

Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the bread and cook, tossing occasionally, for 3 minutes or until golden and crisp. Transfer to a plate.

Place the beans in a heatproof bowl. Cover with boiling water and set aside for 2 minutes or until just tender. Refresh under cold running water. Drain well.

Arrange the lettuce, rocket, onion, pear, beans, fennel and cheese among serving plates. Top with lobster, bread and walnuts. Combine the vinegar and remaining oil in a small bowl and drizzle over salad. Season with pepper and serve immediately.

Credits: Coles

Photo Credits: Coles