Lobster with minted mayonaise is a refreshingly light way to eat lobster

Lobster with minted mayonaise.

Ingredients for lobster with minted mayonaise

1 x 450g / 1 lb cooked lobster

120ml / 8 tablespoons reduced calorie mayonnaise

55g / 2oz radishes, trimmed and grated

½ teaspoon fresh chopped mint

Method

1 In a small bowl mix the mayonnaise, radish and mint together, cover and chill.

2 To prepare the lobster: lay upside down on a chopping board, twist off the claws and legs.

3 Crack open the large claws. Scoop out the white meat and roughly chop.

4 Using a sharp knife cut the lobster in half along its entire length.

5 Remove the small sac near the head, the feathery gills and the black intestinal thread which runs down the tail.

6 Remove the meat from the shell. Rinse the shell and pat dry.

7 Spread a little mayonnaise in the base of each half shell and arrange the lobster meat on top. Serve remaining mayonnaise separately.