Ingredients

• 2 cooked lobsters, sliced in half down the centre
• 8 fresh lime leaves
• 25 g (1 oz) unsalted butter
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 4 baby pak-choi, halved down the centre

Dressing

• 2 ZESPRI GOLD Kiwifruit, peeled and chopped
• 1 cm (1/2 in) piece root ginger, chopped
• 5 tablespoons good olive oil
• juice of 1 lime
• salt and freshly ground black pepper

Method

1. To make the dressing, blend the ZESPRI GOLD Kiwifruit, ginger, oil, lime juice and seasoning in a food processor, until smooth. Reserve.
2. Remove the lobster flesh from shells. Lift the tail out in one piece. Slice the tail in half.
3. Remove. Crack the lobster claw gently with a rolling pin. Remove the flesh in one piece and thread on a wooden skewer. Next, thread a lime leaf and then the remaining tail meat. Repeat with remaining lobster halves.
4. Melt the butter in pan, add lobster skewers and toss around to coat in butter and heat through. Season. Reserve, keeping warm.
5. Heat oil in a wok and toss pak-choi around for 1 minute or until leaves are slightly softened. Arrange on serving plates, top with a lobster skewer and drizzle with the dressing.

Serves 4.

This recipe was provided by Zespri International.