Lobster salad with pink-eye potatoes, beans and lemon relish

Serves 4 Prep time 30 mins, cook 45 mins (plus cooling and chilling)

This salad is simple, light and really tasty; perfect for a lazy summer afternoon.

For court bouillon, combine all ingredients (except lobster) and 2 litres water in a large saucepan. Add 1 tbsp sea salt and bring to the boil over high heat, reduce heat to medium and simmer until aromatic (15-20 minutes). Remove from heat, add lobster, cover with a lid and stand until lobster is just cooked through (10-12 minutes). Drain and halve lobster lengthways. Remove tail meat and set aside.

Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat, reduce heat to medium and simmer until tender (10-12 minutes). Cool slightly in water (8-10 minutes), drain, cut into chunks and set aside.

Meanwhile, blanch beans (2-3 minutes), then refresh. Drain and set aside.

For lemon relish, remove skin and pith from lemon with a sharp knife (discard) and cut flesh into 5mm pieces. Place in a bowl, add oil and sugar, season to taste, set aside.

Slice lobster horizontally into 2cm-thick pieces and combine in a large bowl with potatoes, beans, lemon relish, onion and coriander seeds, and serve immediately.