Wild Herb Salad with Half Grilled Lobster

Ingredients

• 200 g mixed wild herbs (e.g., arugula, nettle, dandelion, sorrel, chamomile, etc.)
• 250 g fresh raspberries
• 2 cooked lobsters (about 500 g each)
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• pepper (to taste)
• 1 tsp Honey

Instructions

1. 1.

   Wash and dry the wild herbs. Clean and rinse the raspberries.

2. 2.

   Remove the head, tail, and legs of the lobster. Slice the tails lengthwise with a very sharp knife, remove the gut, and leave the meat in the shell. Separate the claw and leg meat and set aside. Brush the tails with oil and grill for 3-4 minutes over high heat, lightly salt.

3. 3.

   For the dressing, finely puree one-third of the raspberries, strain through a sieve, then whisk with olive oil and vinegar. Season with salt, pepper, and honey.

4. 4.

   Combine the salad with raspberries and claw/leg meat, plate, drizzle with dressing, and arrange the lobster tails on top.