Fried lobster tail on colorful market salad

Ingredients for 2 servings:

• 4 lobster tails, frozen
• 2 tbsp butter
• 200 g salad mix (market salad, mixed) or leaf lettuce
• ½ pomegranate, seeds
• 2 tbsp sunflower seeds
• salt and pepper
• 3 tbsp olive oil
• 1 tbsp yuzu vinegar
• 1 tsp mustard
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Easy to prepare

First, thaw the frozen lobster tails and pat them dry. Then season with salt and pepper. Remove the pomegranate seeds from the pomegranate and set aside. For the vinaigrette, combine all ingredients (the last five in the list of ingredients) in a small bowl and mix well. Season with salt and pepper and set aside. Wash the lettuce and shake dry. Then transfer to a bowl and set aside. Heat the butter in a pan and fry the lobster tails on both sides until golden brown (about 3-4 minutes per side). Arrange the fried lobster tails on the lettuce bed and sprinkle with the pomegranate seeds and sunflower seeds. Finally, pour the vinaigrette over the salad and serve. Tips for yuzu vinegar alternatives: Mix fresh lemon juice with rice vinegar in a 1:1 ratio to achieve a similar acidity and freshness to yuzu vinegar. Or mix lime juice with apple cider vinegar to create a tangy and fruity alternative to yuzu vinegar.