Lobster Crab Salad

Ingredients

• 12 large raw lobster crab tails
• 1 tsp sea salt
• 1 tsp dill seeds
• 600 g zucchini
• 1 small red bell pepper
• 3 tbsp olive oil
• 0.5 bunch tarragon
• coriander (½ bunch each)
• basil (½ bunch each)
• juice of one lemon
• 1 tbsp balsamic vinegar
• Salt
• white pepper (ground)

Instructions

1. 1.

   Rinse lobster crabs. Boil 0.5 l water with salt and dill seeds in a pot. Add lobster tails, cover, simmer for 3-4 minutes until they turn red. Remove and let cool. Reheat the liquid. Cut lobster tails to the tail fin with scissors, remove dark intestine, warm.

2. 2.

   Wash zucchini, trim, cut into thin strips. Wash bell pepper, quarter, remove seeds and stem, slice thinly. Heat olive oil in a pot, sauté pepper strips while turning, add zucchini strips, cover and sauté for 8 minutes.

3. 3.

   Wash herbs, shake dry, set aside some stems for garnish, finely chop remaining herbs and mix into the vegetable blend. Cut lobster crab tails into pieces, fold in. Season with lemon juice, balsamic vinegar, salt and pepper. Serve on preheated plate and garnish with leftover herbs.