- 1 lobster (600g)
- 150g rocket
- 1 mozzarella
- 50g walnuts
- 12 raspberries
- Olive Oil
- Raspberry vinegar
- Flake salt
- Cook the live lobster in boiling water for about 7-8 minutes after the water returns to the boil again.
- Cool in ice water. When cool, remove the shell with kitchen scissors.
- Lay out a bed of rocket leaves on a serving dish or platter and accompany with the remaining ingredients, then top with lobster. Add a dash of vinaigrette.
- For the vinaigrette, mix 3 parts oil to one of vinegar. Serve.
To remove the lobster claws, just give them a sharp blow and use a kitchen knife to remove the shell.