Ingredients

1 onion (220 g), peeled and cut into quarters (190 g net)
2 celery sticks, cut into 4 cm long pieces
2 large fennel bulbs, sliced lengthways ½ cm thick, fronds kept for the salad (80 g net)
2 large live lobsters (1.5 kg gross)
1 1/2 tablespoons olive oil
400 g bunch of seedless red grapes
2 heads of chicory, sliced 1cm thick widthways (100 g net)
1handful wild fennel sprigs, or the fronds from the fennel, or picked dill
25 g basil leaves
Salt
Dressing
2 1/4 tablespoons olive oil
Juice of 1/2 a lemon
Grated zest of 1/2 an orange
1 teaspoon Sambuca or pastis
2 pinches of toasted aniseed

Instructions

1. Place a large pot of water on high heat
2. Add the onion, celery and 1 sliced fennel bulb
3. Once boiling, place the first lobster in the water
4. Allow the water to come back to the boil and cook for 4 minutes
5. Remove the lobster and repeat the process with the second lobster
6. Once the lobsters are slightly cooled, separate claws from body, set aside
7. Hold the head and twist the tail to remove, discarding the head
8. Take a large sharp knife and slice lengthwise down middle of body splitting the tails in half. Set aside
9. Place a ridged grill pan on a high heat for 5 minutes. Turn your extraction fan on full and ventilate your kitchen as it will get a bit smoky
10. Put the remaining fennel in a medium bowl and add 1 tablespoon of the oil and ¼ teaspoon of salt and mix well
11. Cook the fennel on the hot grill pan for about 8 minutes, turning half way through, until the fennel is smoky, charred and slightly translucent
12. Sprinkle the bunch of grapes with the other tablespoon of oil and a ¼ of a teaspoon of salt
13. Place on the ridged grill pan for 5 minutes, turning occasionally, until the grapes are smoky and the skins begin to split. Set aside with the fennel
14. Put lobster tails, shell side down, on hot grill along with the claws for 4 minutes. Turn and repeat another 4 minutes. The flesh should cook through and come away from the shell
15. Crack the claws to release the meat and remove the flesh from the tails. Cut into 2 centimetre chunks
16. Place the chicory, fennel fronds, basil and cooled fennel in a medium bowl. Using scissors, snip the grapes into bunches of 3 of 4. Set aside
17. To make the dressing, place the olive oil, lemon juice, orange zest, Sambuca, aniseed and a ¼ of a teaspoon of salt in a bowl and mix
18. Gently mix the fennel, grapes, lobster and leaves with 2 tablespoons of the dressing
19. Arrange the salad on a platter, finishing with some lobster and grapes on top
20. Drizzle with the last of the dressing and serve

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