HomeFishThe Ivy’s Lobster, Samphire & Avocado Salad Sumptuously luxurious, celebrate The Ivy’s 100th birthday alongside the restaurant by serving this lobster salad with lemon dressing at your next dinner party. Ingredients 2 x 500g lobsters 100g broad beans, cooked and shelled 1 medium strength red chilli, finly diced 40g pea shoot leaves, carefully washed and dried (you can use rocket if you can’t find pea shoots) 4 slices of brioche or focaccia 30g mayonnaise For the dressing: 2 tbsp good quality white wine vinegar 6 tbsp olive oil 4 tbsp extra-virgin rapeseed oil (available at most good quality supermarkets) Juice of ½ lemon To cook the lobster: 3 litres water 200g sea salt Method 1 Bring water up to boil and add salt; place the lobster into the boiling water and cook for 12 minutes; take out of water and leave to cool. Once cool, remove the claws from the lobsters, then crack the shells and put the meat to one side. 2 Remove the tail by twisting it away from the head, then, with a heavy knife, cut the tail in half lengthways. 3 Cut the lobster into approximately 2 inch pieces, place in bowl with chopped chilli, crushed cooked broad beans and mix with the mayonnaise. 4 To serve, place the lobster mixture onto toasted brioche or focaccia, and finish with peas shoots tossed in lemon dressing. Recipe courtesy of The Ivy. See here for more.