← All recipes

🍽️ Grilled Lobster with Potato Salad

333 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-boiling potatoes
• salt
• 1 bunch parsley
• 120 ml vegetable broth
• 0.5 untreated lemon (juice and zest)
• 5 tbsp olive oil
• 2 cooked lobster (approx. 500 g each)
• pepper (from the mill)
• 2 tbsp olive oil (for brushing)
• basil (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add salt.
3. 3. Cook the potatoes in their skins for 25 to 30 minutes.
4. 4. Drain the water and let the potatoes steam.
5. 5. Peel the cooled potatoes.
6. 6. Slice the potatoes.
7. 7. Wash the parsley and shake it dry.
8. 8. Strip the parsley leaves from the stems.
9. 9. Finely chop the parsley leaves.
10. 10. Place the potato slices in a bowl.
11. 11. Pour the hot broth over the potatoes.
12. 12. Add the lemon juice.
13. 13. Grate the lemon zest over them.
14. 14. Fold in the finely chopped parsley.
15. 15. Let the mixture sit for about 10 minutes.
16. 16. Stir in 3 tablespoons of oil.
17. 17. Season the salad with salt to taste.
18. 18. Twist off the head and tail section of the lobster.
19. 19. Twist off the legs.
20. 20. Halve the lobster tails lengthwise with a sharp knife.
21. 21. Remove the vein from the tail meat.
22. 22. Leave the meat in the shell.
23. 23. Extract the meat from the claws.
24. 24. Set the claw meat aside.
25. 25. Brush the lobster tails with oil.
26. 26. Heat a grill pan.
27. 27. Cook the lobster tails for 3 to 4 minutes in the hot pan.
28. 28. Lightly salt the tails.
29. 29. Plate the potatoes.
30. 30. Place one lobster claw on each plate.
31. 31. Place a grilled half lobster tail on top.
32. 32. Garnish the dish with basil.
33. 33. Serve the food.

Nutrition per serving

• kcal: 333
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 25 g