With lobster being such a delicacy, I like to keep it simple. This flavour combination is perfect to showcase the crustacean sensation.
BLINI WITH LOBSTER & AVOCADO & LIME SALSA
1/3 cup self-raising flour
1 egg, whisked
1/4 cup milk
1 bunch chives, chopped
2 tbsp olive oil
1/3 cup sour cream
1 lobster, tail meat separated and sliced
1 avocado, finely diced
2 tbsp lime juice
1/4 bunch dill, chopped
Whisk together the flour and egg in a medium bowl. Gradually add the milk. Add the chives, and stir to combine. Season with salt and pepper. Gently grease a large non-stick pan. Place over medium heat.
Spoon five tablespoonful quantities of mixture into the pan, allowing room for spreading. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds or until golden underneath. Transfer to a plate. Repeat with remaining batter in 3 more batches.
Place the blinis on a serving platter and smear a dollop of sour cream, top each with a slice of lobster then the avocado that has been mixed with the lime juice. Top the lot with a sprig of dill. Serve with lemon, if desired.
WA's bleak start to spring continued today with a a cold front crossing the coast in the South West and snow falling near Albany on Monday.