May 20th, 2019

 Serves 4

1 granny smith apple, cored and quarter
1 lemon, juice of
¼ red onion, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider
½ cup low fat Greek yogurt
1/2lb freshly cooked lobster meat, roughly chopped
1/2lb cook shrimp, roughly chopped
1 head butter lettuce, cored removed and leaves separated
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped tarragon

How to make:

Cut the apple into thins slices, place into a bowl and toss with the lemon juice.

In another bowl mix together the red onion, olive oil and cider, season with a little sea salt and freshly ground black pepper, then mix in the yogurt.

In a large salad bowl add the lobster and shrimp, followed by the dressing, toss to coat evenly, then add the apples and lettuce, and toss to mix.

To serve, arrange on individual plates, dividing equally so everyone gets the same amount of lobster and shrimp, sprinkle over the chopped herbs and finish with a twist of freshly ground black pepper, serve.


Chef Mark .

Copyright © 2018, 2019 Mark Allison