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.