LOBSTER Salad | Bart van Olphen ─ Bart's Fish Tales

Lobsters and other shellfish are especially prized for their sweet flavour. The lobster’s tail contains the most meat and it is easy to lift this out when eating a grilled half-lobster. Extracting the flesh from the claws is more difficult but the flavour is richer as the lobster makes the muscles in its claws work harder. When you cut a lobster in half you’ll see its two claws are not identical. Look carefully and you’ll notice one claw is long, thin and sharp – the lobster uses this to cut and tear – while the other is thick and blunt – for squeezing and cracking. This thicker claw has far more meat so if you share lobster on a first date you know who should get the bigger claw. A brilliant little recipe with cooked lobster meat is this super simple salad with slowly cooked tomatoes and fennel. Enjoy!

BUY MY NEW BOOK HERE! https://www.amazon.co.uk/Barts-Fish-T...

You can find the recipe here: soon

See you next Fishy Friday!

Instagram: http://instagram.com/bartsfishtales
Facebook: http://www.facebook.com/fishtales
Twitter: http://twitter.com/fishtalestweets
Website: http://www.fish-tales.com/