Ingredients
- FOR THE AJO BLANCO
- 180g whole skinned almonds
- 1 cucumber, peeled and thinly sliced
- 1 large clove of garlic, chopped
- 100g fresh white breadcrumbs
- 200ml iced cold water
- Pinch of salt
- 100ml olive oil
- Drizzle of Sherry to taste
- FOR THE LOBSTER SALAD:
- 1 lobster (750g), boiled in salted water for 10 minutes, then lifted from the water to cool
- 1 cucumber, skin and seeds removed, peeled into strips
- 20 seedless grapes, halved
- 4tbs olive oil, plus a little more for drizzling
- Juice of half lemon
- 12 baby potatoes, boiled, peeled and halved
- Salt and black pepper
- Fresh chives (25g) chopped
For the ajo blanco
1 Put the almonds in a frying pan and place over a low heat, shaking them around for a minute or two. Colour them very lightly, then tip on to a plate to cool.
2 Put the reminder of the ajo blanco ingredients into a blender, purée until it is as smooth as possible, then pass through a sieve and chill it.
For the lobster salad
3 Remove the lobster meat from the shell and dice into 1cm chunks.
4 Put all the ingredients for the salad in a large bowl and fold everything together gently so it’s nicely coated in the olive oil and lemon.
6 To serve, divide the ajo blanco in shallow bowls then set the lobster and potato mixture on top.
7 Drizzle with a little more oil, then serve straight away.
