Lobster is often referred to as the king of the ocean. Philippa Davis puts the opera cape on Lord Lobster for her grapefruit and fennel salad. This is a salad with a dash of extravagance.

Lobster, grapefruit and fennel salad is an elaborate dish; the sour grapefruit contrasts well with the richness of the lobster making the salad rich in taste with a zesty contrast. For more shellfish recipes take a look at our refreshingly tasty lobster soup recipe and our fabulous scallop and prawn broth.

With its exotic associations, it is extraordinary to think that lobsters were once so abundant and plentiful. They were inexpensive to prepare and often found washed up on the seashore with no home to go to. Today we value lobster as a delicacy, owing to its pure deliciousness. It is a brilliant ingredient to add to a salad recipe. Try making this lobster, grapefruit and fennel salad at home. For more salad inspiration take a look at our other 7 best salads for shooting lunches.


Serves 12 alongside 1 or 2 main dishes

■ 12 cooked lobsters
■ 6 grapefruit peeled and segmented (keep juice that escapes; if there is none use 3 tbsp grapefruit or orange juice from a carton)
■ 2 tbsp olive oil

■ 1 fennel bulb, finely sliced (keep the fronds for decoration)
■ 6 avocados, skin and stone removed and cut into 1cm (2⁄5in) cubes
■ 20g (3⁄4oz) flatleaf parsley, roughly chopped
■ 100g (31⁄2oz) red radishes, cut into circles

To begin making your Lobster, grapefruit and fennel salad, split the cooked lobsters lengthways, cutting up the back and down the belly using kitchen scissors. Remove the meat from the tail and claws and slice into large chunks. Wash the shells and place them on your serving platter.

Whisk the grapefruit juice and olive oil in a bowl and season with salt and pepper.
Gently toss through the lobster meat, fennel, avocado, grapefruit segments, parsley and radish. Fill the lobster shells and decorate with the fennel fronds. This salad is excellent as a starter or served with other fish/meat salads for a main course.