Lobster with Asian slaw

• 1 x 1kg live lobster
• 2 limes, halved
• 1 lemon grass stick, bruised
• 3 kaffir lime leaves
• 1 onion, peeled and quartered
• 1 cup good-quality mayonnaise
• 2 teaspoons sesame oil
• 2 tablespoons seasoned rice wine vinegar
• 1/4 cup sweet chilli sauce
• 2 teaspoons grated fresh ginger
• 1/2 red cabbage, shredded
• 1/2 Chinese cabbage, shredded
• 2 carrots, grated
• 4 spring onions, finely sliced
• 1 red capsicum, thinly sliced
• 100g snow peas, ends trimmed
• 1/2 cup roughly chopped fresh coriander leaves
• Lime wedges, to serve

Energy 3542kJ	Fat saturated 6.00g
Fat Total 47.00g	Carbohydrate sugars 51.00g
Carbohydrate Total 59.00g	Dietary Fibre -
Protein 40.00g	Cholesterol -
Sodium 1794.82mg

All nutrition values are per serve.

1. Step 1

   Freeze lobster for 1/2 hour (to put it to sleep). Meanwhile, place limes, lemon grass, kaffir lime leaves, onion and 1 teaspoon salt in a large pot. Add enough water to cover the lobster. Bring to the boil. Add the lobster, reduce heat to medium and simmer for 15 minutes. Transfer lobster to a plate and set aside to cool. Discard the stock.

2. Step 2

   Combine mayonnaise, sesame oil, vinegar, chilli sauce and ginger in a bowl and transfer 1/4 cup of the mixture to a separate bowl and set aside. Toss cabbages, carrot, spring onion, capsicum, snow peas and coriander in mayonnaise mixture and transfer to a serving dish.

3. Step 3

   Cut the lobster in half and remove the dark intestinal vein, stomach sac and gills. Place on serving plate and drizzle with reserved mayonnaise. Garnish with lime and serve with the Asian slaw.

We used a live lobster. If you buy a cooked lobster start the recipe from the mayonnaise.