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Lobster and Seafood Salad
Don Hancey & Peter Manifis
2 Western Rocklobster (raw, shelled).
500g WA Fish Fillet (pieces).
8 WA Scallops.
200g cleaned North West Squid, cut into rings.
12 King or Tiger Prawns (raw, peeled).
Poaching Liquor:
2 litres of water.
500ml white wine vinegar.
50g salt.
Rind from 1 lemon.
1 carrot.
1 leek.
3 stalks of celery.
Juice from 1 lemon.
4-5 peppercorns.
Salt & pepper.
Method:
Put all poaching liquor ingredients in a pot, bring to the boil and simmer.
Once seafood is cleaned and prepared, poach seafood in poaching liquor separately.
As you take it out, drizzle with olive oil and cool.
Cooking Times:
Lobster 4-5 mins
Fish & Prawns 2-3 mins
Scallops & Squid 2 mins
Adjust cooking times depending on size of pieces.
Mussels:
Heat pot and add 2 tablespoons of olive oil.
Add mussels and cook for 4-5 mins with lid on.
Remove any mussels that do not open.
Serve:
Once cooled, in a bowl mix fish, scallops, squid and mussels with lemon rind and Extra Virgin Olive Oil.
Season with salat and pepper and serve with lobster on baby cos lettuce.
Top with Lemon and Parsley Dressing (found on the BBQ Rocklobster recipe).
