Lobster, green bean & radicchio salad

This festive seafood starter, finished with a garlicky basil dressing, can be prepared ahead – ideal for a fuss-free dinner for two

  • Prep:20 mins
    Cook:20 mins
    plus chilling
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 485
  • fat 20g
  • saturates 2g
  • carbs 19g
  • sugars 2g
  • fibre 4g
  • protein 54g
  • salt 2.1g


  • 1 chilled whole cooked lobster (about 450g/ 1lb)
  • 3-4 medium new potatoes (about 175g/ 6oz)
  • 85g fine green beans, trimmed
  • ½ small radicchio (about 100g/ 4oz), leaves separated, washed and patted dry
  • 1 tbsp pine nuts, toasted
  • small pack basil, leaves picked
  • 1 small garlic clove, crushed
  • 2 tsp red wine vinegar
  • 2 tbsp extra virgin olive oil


Get ahead

You can remove the lobster meat from the shell, cut it into pieces and keep it in an airtight container in the fridge. The basil dressing can be made and kept covered in the fridge. The potatoes and beans can be cooked in the morning and chilled until needed.



  1. To prepare the lobster, separate the claws from the tail. Crack the claws with a rolling pin and pick out the meat. Remove the shell from the lobster tail, cut the tail in half and discard the intestine. Break off the legs then roll a rolling pin over them to push out any meat. Cut all the meat into bite-sized pieces, cover and put in the fridge.

  2. Put a small saucepan of salted water on to boil. Add the potatoes and simmer for 15 mins until cooked but not broken up. Lift the potatoes out of the water and leave to one side to cool. Add the green beans to the hot water and boil for 3 mins until just cooked. Drain the beans and run under cold water. Put the cooled potatoes and beans in the fridge to chill.

  3. To make the basil dressing, blitz the pine nuts, most of the basil (saving a few leaves to finish), the garlic and red wine vinegar in a small food processor. With the motor running, slowly drizzle in the olive oil. The dressing should be fairly smooth but still have some texture. Season and set aside.

  4. When you are ready to serve, cut the potatoes into 1cm-thick slices, put in a bowl and mix with half the dressing. Arrange the radicchio and green beans on two serving plates, top with the potato slices and finally the chilled lobster. Drizzle over the rest of the dressing, top with the reserved basil leaves and serve.

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