PREP 20 mins, COOK 20 mins
SERVES 4-6 AS PART OF A SHARED MEAL – GF, DF

Ingredients:

• 1 lobster tail
• 270ml coconut milk
• 1 Pink Lady apple, cut into fine matchsticks
• ¼ cup pomelo segments
• ¼ cup mung beans, washed and drained
• 2 Lebanese cucumbers, seeded and cut into fine matchsticks
• 1 cup roughly chopped Vietnamese mint and coriander
• 1 tbsp sesame seeds
• 2 tbsp roasted cashew nuts

Dressing:
2 tbsp lemon juice
1 tbsp fish sauce
1 ½ tbsp caster sugar
1 tsp sesame oil

Method:

1. Combine lobster tail, coconut milk and a pinch of salt in a saucepan. Make sure lobster tail is covered by adding cold water then bring to the boil over medium heat. Simmer for 3-4 minutes or until lobster is just pink then remove from heat. Drain, and then remove meat from the shell. Cut into slices and set aside.
2. Toast sesame seed in a saucepan over medium heat. Set aside.
3. To make dressing, combine ingredients and whisk until well mixed.
4. In a large bowl, combine apple, pomelo, mung beans, cucumbers and mixed herbs. Dress salad and mix well.
5. To serve, place salad mix in a bowl. Top with lobster pieces, sprinkle with sesame seeds and cashew nuts.

Watch Alvin’s how to video HERE.