Recipe courtesy of Golden Palate Partner, Michael’s on East, Sarasota, Florida.
Michael’s Guest, Londolozi’s Executive Chef, Anna Ridgewell from South Africa shared this recipe on Sarasota’s Suncoast View on October 23, 2019. Here’s the complete South African recipe in case you missed the cooking segment!
Londolozi seared garlic and herb lobster salad with roasted grapes, radish, and a fennel & Dijon citrus splash (serves 4)
Ingredients
4 medium-size lobster tails
250g butter
Bunch of herbs – fennel, basil, coriander
5 cloves Garlic, grated
1 large bunch Red or black seedless grapes
1 tsp fennel seeds
Selection of village grown greens – spinach, cos, rocket, fennel leaves, basil, flat-leaf parsley
2 baby fennel bulbs, thinly sliced
4 red radishes, thinly sliced
Method
Clean the lobster well, slice the tail in half And butter poach for 2 minutes
Remove from the poaching liquid
Melt the garlic and herb butter in a pan
Sauté the lobster tails until golden brown
For the grapes – place on a tray and sprinkle with the fennel seeds. Drizzle with olive oil and roast until the skins just start to shrink. Approximately 8-10 minutes – keep the juice that will come from the grapes.
For the Splash
1 cup fresh-squeezed orange juice
1 lime juiced
1 tsp fennel seeds
1/2 cup olive oil
2 tbsp Dijon mustard
Mix all together in a jar and give it a good shake
To Serve
Pick over the leaves and rip them to bite-size pieces
Toss gently in a little of the splash until they’re just glistening
Arrange in a bowl and place the lobster tails, fennel bulbs, grapes, and radish
Drizzle with the dressing and a little of the roasted grape juice
