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Mediterranean Lobster Stack with Herb Vinaigrette

Serve this dish with crusty bread and a glass of Sav Blanc for a tasty meal idea.


  • 2 Lobster tails, medium to large

  • 1 Large Eggplant

  • 1 large red capsicum

  • 1 radicchio

  • 1 can of Chickpeas- drained and lightly squished

  • 1 Tbls finely chopped Tarragon, Chervil, Chives and Flat leaf Parsley

  • 4 Tbls Olive oil

  • 2 Tbls Red wine vinegar

  • 2 Tbls Lemon juice

  • Butter

  • 2tsp finely chopped Tarragon

  • 1tsp Dijon mustard

  • 8cm Stacking ring


  • 1.

    For Vinaigrette: combine olive oil, vinegar, lemon juice, chopped herbs, Dijon mustard, salt and black pepper and mix thoroughly- Set aside.

  • 2.

    Slice eggplants 3mm thick rounds, fry in olive oil until cooked and set aside on absorbent paper. Slice sides off capsicum and put skin side up under a grill. Cook on high until the skin blackens. Place the blackened capsicum in a plastic bag to sweat then peal skin off and discard- set aside. Drain chickpeas, place in a bowl and lightly squash them. Put 2 teaspoons of the vinaigrette in the chickpeas and mix. Remove lobster from tail and roughly chop. Gently cook in some butter and tarragon in a fry pan. Add 4 leaves from the radicchio and wilt then remove and set aside.

  • Put the stacking ring in the centre of your plate. Stack ingredients in the following order::

  • 1.

    1 Wilted radicchio leaf

  • 2.

    2 tbls of chickpeas

  • 3.

    1 Eggplant ring (trim to fit if needed)

  • 4.

    2 tbls of lobster

  • 5.

    1 piece of capsicum (trim to fit if needed)

  • 6.

    2 tbls chickpeas

  • 7.

    2 tbls lobster

  • 8.

    1 radicchio leaf

  • 9.

    1 Eggplant ring

  • 10.

    1 piece of capsicum

  • 11.

    Press down gently to firm up the stack and then carefully remove the stacking ring. Drizzle the vinaigrette over and around the stack and serve.

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