INGREDIENTS
1 x 1kg cooked Rock Lobster (see notes)
1 cup watercress sprigs
½ cup coriander leaves
½ cup spearmint leaves
2 Lebanese cucumbers, halved lengthwise, seeded and sliced into crescents
2 spring onions, bulbs only, finely sliced
2 teaspoons sesame seeds, toasted
METHOD
Make Asian Dressing: combine ingredients in a large bowl. Set aside.
Place the Rock Lobster on its back on a chopping board and, using a sharp knife, separate the tail from the head. Use kitchen scissors to cut down either side of the underside of the tail shell. Pull shell back and remove the meat in one piece. Slice 8 medallions from the thickest part of the tail, remove the digestive tract that runs through the top half of each medallion. Roughly chop remaining meat. Cover and refrigerate until needed.
Combine watercress, coriander and mint and wash and dry well. Add cucumber, spring onion and dressing and toss well.
Divide salad between plates, scatter with chopped rock lobster meat, place 2 medallions on each salad, drizzle any remaining dressing over the medallions and sprinkle with sesame seeds.
