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Lobster Sourdough Salad Recipe
Made with luscious fresh lobster, crisp croutons and a deliciously different dressing, this special salad makes ‘eating your greens’ a little more decadent! Serves 2 as a main course or 4 as a starter.
The recipe features the freshest Lyme Bay lobster straight from our fishing boat, the Becci of Ladram. Supplied cooked and whole, so no flavour is lost, it’s ready to be cracked, picked and dressed. Delicious!
1kg Greendale Locally-Caught Cooked Lobster
80g Mixed Salad Leaves
Small bunch fresh Tarragon, leaves only, chopped
4 slices Sourdough Bread
Extra Virgin Olive Oil
Sea Salt and freshly-ground Black Pepper
1 tbsp Soy Sauce
2 tsps Runny Honey
4cm length of fresh Ginger, peeled (a teaspoon is great for this)
1 Lime (zested and juiced)
Pre-heat the oven to 180°C (Gas Mark 4). Tear the sourdough into roughly equal bite-sized pieces and place them on a baking tray, then drizzle lightly with olive oil, scatter with a little salt and pepper and place in the hot oven for 8-10 minutes – keep an eye on them, as you want them to be golden and crisp on the outside, but still a little chewy on the inside. When cooked, transfer the bread pieces to a plate and set aside.
Next, place a small pan over a medium heat and add the soy sauce and honey. Grate in the ginger and add the lime zest, then bring the pan up to a gentle simmer and let it cook for one minute. Take the pan off the heat and tip it into a jug or mixing bowl, then stir in the lime juice and leave to cool. When completely cool, whisk in 2 tbsps of olive oil.
Crack open the lobsters and remove the flesh, cutting the tail meat into slices. Put the lobster into a large mixing bowl and pour over the soy dressing, then add the salad leaves and tarragon and use your fingers to mix everything together gently. Put the sourdough croutons into the bowl and mix gently again, then divide evenly between the plates and serve straight away.
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