INGREDIENTS
2 x 400g cooked Rock Lobsters (see notes)
1 orange
3 witlof, trimmed
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Salt flakes and freshly ground black pepper, to taste
⅔ cup finely sliced celery heart (see notes)
6 red radishes, trimmed and cut into fine matchsticks
2 tablespoons mint leaves, very finely shredded
METHOD
Place the Rock Lobsters on their backs on a chopping board and, using a sharp knife, separate the tails from the heads. Use kitchen scissors to cut down either side of the underside of the tail shells. Pull shells back and remove the meat in one piece. Slice into 1cm discs, remove the digestive tract that runs through the top half of each disc.
Cut off the top and bottom of the orange to reveal the flesh, stand it upright and cut down the sides to remove all skin and white pith. Holding the orange in your hand, cut down either side of each of the membranes to remove the segments. Drop them into a small bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice.
Quarter and slice 2 witlof and separate the leaves of the other.
Whisk the olive oil, 1 tablespoon of the orange juice, lemon juice, mustard, salt and pepper together to make a dressing.
Combine celery, radish, orange segments, sliced witlof, witlof leaves and mint and toss with the dressing to coat. Add the Rock Lobster meat, toss gently and serve.
