Poached lobster with crab coleslaw

Poached lobster with crab coleslaw

Nuovo Mondo
Alan Benson

More of a starter than a salad, this is a dish for a summer’s day. It requires only a little preparation, after which it is quite easy to pull together. Start by sourcing the best crayfish you can; southern rock lobster is the most common and the best in Australia, but can be substituted with a freshwater marron or even a lovely piece of cod or monkfish. Avoid imported crayfish because the quality of most is vastly inferior. On the other hand, there are some very good frozen crab products available; the best is picked spanner crabmeat frozen in seawater, which can be sourced from any good fishmonger. You can barely tell the difference from fresh.


Quantity Ingredient
1.2kg fresh southern rock lobster, or other crayfish
2 oranges
1 lime
1 grapefruit
150ml extra-virgin olive oil
1 tsp caster sugar
1 tbsp chopped dill
1 tbsp white vinegar

Crab coleslaw

Quantity Ingredient
300g crabmeat
1 small wombok, finely shredded
5 spring onions, thinly sliced
1 small carrot, julienned
1 red onion, very thinly sliced
150g Mayonnaise
2 tbsp flat-leaf parsley, finely chopped
1/2 lemon, juiced
salt and freshly ground black pepper


  1. Place the lobster in the freezer for 30 minutes. This makes them docile and slows their metabolism, and humanely dispatches them.
  2. Bring a large saucepan of water to the boil. Plunge the lobster into the water and turn off the heat. After 2 minutes, remove the lobster and remove the tail. Using scissors, cut away the under-cartilage of the tail and carefully remove the entire tail meat. Wrap the lobster tail in plastic wrap and roll into a cylinder. Return the meat to the water, still off the heat, for about 20 minutes. This gently poaches the lobster rather than boiling, so the tail meat will be beautifully tender. Slice the lobster tail into 4–6 medallions and refrigerate until ready to serve.
  3. To make the crab coleslaw, combine all of the ingredients in a large bowl and use your hands to toss everything together. Season with salt and pepper, adding a little extra lemon juice, if desired. Set aside.
  4. To make a sauce, juice all the fruit, reserving a few segments from each to roughly chop. Pour the sauce into a jug and stir in the olive oil, sugar, dill and vinegar. Add the chopped fruit.
  5. To serve, divide the crab coleslaw between serving plates and balance two medallions of lobster on top. Season with some salt and drizzle with the sauce.
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