Angelakis Weekly Seafood Specials



Lobster: Medallions with Tomato & Basil Dressing

E-mail Print
(0 votes, average 0 out of 5)

You Need: (Serves 4 as entree)

  • 750g cooked lobster, shell removed, meat cut into medallions
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/3 cup (45g) tomato, peeled and finely diced
  • 1 tablespoon fresh basil, finely chopped
  • 1/4 teaspoon cracked pepper and salt to taste.



Divide lobster medallions between four entree plates.

Combine oil, juice, tomato, basil, pepper and salt to taste. Mix well and spoon over lobster.