Cornish Lobster with Vanilla Mayonnaise & Citrus Salad
- 2 live lobsters (700-800g)
- 125ml cup mayonnaise
- Juice of 1 lime
- 1/2 vanilla pod
- 1 cucumber
- 1 bulb fennel
- 1 grapefruit, segmented
- 200g mixed baby leaves
- Foraged herbs (or if unavailable, a mix of chives – 1/4 bunch, tarragon – 4 sprigs and dill – 4 sprigs)
- Sea salt
- Juice of 1/2 lemon
- 4 tbsp good olive oil
- 2 lemons, cut in half
Chill your lobsters in the freezer to de-sensitize them for at least half an hour. Preheat your oven to 250 C.
Scrape the seeds from the vanilla pod and mix with mayonnaise and lime juice. Divide between four small ramekins.
Cut the cucumber in half lengthways and remove the seeds with a spoon. Slice at an angle into slithers, approximately 3mm thick.
Trim the stalk off the fennel and slice very thinly through the circumference with a knife or mandolin. Mix the fennel slices, cucumber, grapefuit segments, herbs and baby leaves in a bowl.
Remove the lobsters from the freezer and with a large, sharp knife, split them lengthways, making sure a clean blow goes through the head first. Remove the coral (greeny pulp from the head area).
Place the lobsters on a baking tray and pour over a little olive oil, salt and pepper. Cook for 10-12 minutes in the oven, until the flesh has lost its opacity.
Season the salad, toss with lemon juice and olive oil and divide equally between 4 plates. Place a ramekin of vanilla mayonnaise, half a lemon and some salad beside each half of lobster.