Lobster Salad

Food Picture: 

Preparation Time

15 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

  • 1 tbs hot water
  • 1/4 tsp saffron threads
  • 125ml (1/2 cup) good-quality whole-egg mayonnaise
  • 1 tbs fresh lemon juice
  • 2 tsp horseradish cream
  • 1/2 tsp mustard powder
  • Salt & freshly ground black pepper
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 4cm lengths
  • 2 baby cos lettuce, leaves separated, washed, dried
  • 1 x 250g punnet grape tomatoes, halved
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 1/2 red onion, thinly sliced lengthways
  • 1/2 cup firmly packed fresh
  • Thai basil leaves
  • 2 whole cooked lobsters


  1. Combine the hot water and saffron in a small bowl and set aside for 5 minutes to infuse. Add the mayonnaise, lemon juice, horseradish and mustard and stir to combine. Taste and season with salt and pepper.

  2. Cook the asparagus in a small saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well. Place the asparagus in a large bowl. Add the lettuce, tomato, avocado, onion and basil, and gently toss to combine.

  3. Divide the salad evenly among serving plates. Top with lobster medallions and drizzle with saffron dressing. Serve immediately.