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    Sizzling Rock Lobster with Papaya Salad

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    Sizzling Rock Lobster with Papaya Salad

    Rock lobster is surprisingly easy to prepare. It makes a wonderful and very chic salad when paired with lime, papaya and spinach leaves.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 raw Australian rock lobster tails, from the fish service counter
    • 25g pack fresh basil
    • 15g butter
    • Grated zest and juice of 1 lime
    • 2 tbsp olive oil
    • 2 papayas, skinned, deseeded and sliced
    • 2 avocados, skinned, stoned and sliced
    • 100g pack salad spinach


    1. To prepare the lobster tails, place them on a chopping board, shell-side down. Using scissors, cut out the underside of the shell to expose the flesh (see left). Snip off any remaining fins.
    2. Set aside half of the basil leaves and chop the rest. Mash together the butter, chopped basil, lime zest and seasoning. Thread a metal skewer through each tail to stop it from curling up as it cooks. If you want to stop the tip of the tail from charring, wrap it in foil.
    3. Cook the lobster over a barbecue, flesh-side down for 5–6 minutes. Remove from the heat and spread the butter over the flesh of each tail, return to the barbecue, shell-side down, and cook for a further 5–6 minutes. Check that the flesh is opaque all the way through.
    4. Meanwhile, whisk together the lime juice and oil, then season. Arrange the papaya, avocado slices and spinach on 4 plates. Add the lobster tails, scatter with the reserved basil and serve with extra lime wedges and a jug of the dressing, for people to help themselves.

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