This is a special-occasion salad prepared with lovely seasonal ingredients that will make a stunning centrepiece to any summer lunch
3 medium cooked lobsters (or 1.5kg cooked and prepared lobster meat)
700g new potatoes 300g fresh peas (shelled weight)
Several handfuls torn sorrel leaves or ‘micro leaves’ – we used Red-Vein Sorrel
FOR THE DRESSING Finely grated zest and juice of 2 lemons, plus 3 tbsps extra juice 100ml sunflower oil 2 to 3 tbsps white wine vinegar 3 tbsps caster sugar 1 tsp Dijon mustard 1 garlic clove, crushed 2 tsps chopped lemon thyme Salt and freshly ground black pepper
Step 1) For the dressing, whisk the lemon zest and juice, oil, 2 tbsps of the vinegar, the sugar, mustard, garlic, thyme and seasoning in a bowl. Check the flavour, adding a little more vinegar if liked for extra tang. Leave the dressing to stand while preparing the salad.
Step 2) Cut the lobsters in half lengthways. Pull out the tail meat (keep in one piece if possible). Crack open the legs and claws and pull out the meat.
Step 3) Cook the potatoes in lightly salted boiling water until just tender. Drain and leave to cool before cutting any large ones in half.
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Step 4) Cook the peas in boiling water for 3 minutes. Drain through a colander and refresh in cold water. Leave to drain.
Step 5) Scatter the potatoes and peas in a large shallow salad bowl and arrange the lobster on top. Lightly whisk the dressing to mix and drizzle over the salad. Serve scattered with the sorrel leaves.
Recipe by Joanna Farrow