Lobster and Celery Salad with Fennel Dressing

Food Picture: 

Ingredients (serves 8)

  • 4 (about 600g each) cooked lobsters
  • 2 egg yolks
  • 100ml lime juice
  • 1 tsp crushed fennel seeds
  • 1 1/2 cups (375ml) olive oil
  • 4 celery stalks, shaved
  • 3-4 baby fennel bulbs, ends trimmed, shaved
  • 2 witlof, leaves separated
  • Lime wedges, to serve


  1. Use a clean tea towel, separate the lobster head and body by twisting in opposite directions. Use kitchen scissors to cut along either side of the soft shell underneath the tail. Carefully pull the lobster tail out towards you to separate it from the shell. Use tweezers to remove the digestive tract, then thinly slice. Separate legs from the head and use lobster crackers to crack legs to remove meat. Set aside. Discard shells.

  2. Place egg yolks, lime juice, fennel seeds and 1/4 tsp ground black pepper in the bowl of a food processor and process until mixture thickens slightly. With the motor running, gradually add oil in a thin steady stream until mixture is thick and pale. Season with salt.

  3. To serve, layer lobster, celery, fennel and witlof on serving plates. Drizzle dressing over salad. Serve with a lime wedge.