This fast, scrumptious, lobster tail dinner is a delight that serves two.

What You Need

Two brioche hamburger buns.

Six small lobster tails.

2 husks of fresh corn.

1 can of black beans.

1 can of chickpeas.

3 small cucumbers.

10 cherry tomatoes.

2 stalks of celery.

Salt and pepper.

4 tablespoons of olive oil.

2 tablespoons white vinegar.

2 tablespoons of mayonnaise.

1 tablespoon of capers.

A pinch of paprika.

Method

Place your lobster tails – the small ones contain about three to four ounces of meat – in a pot of gently boiling water for three minutes. You know they are fully cooked when the shells turn a rusty red. Take them out and set aside for a few minutes till cooled down , making sure they are still a bit warm. This will allow the meat to come easily off the shell.

Lay the lobster shells on their back and with kitchen scissors cut right the middle of the inner shell. Now with both hands on each side of the shell, grasp firmly and pull on the shell as if you are trying to open it. The lobster meat is now exposed and should come out easily. Cut the meat into small one-inch pieces and place into a small bowl. Set aside.

Take your celery stalks and cut into small slices, add to the bowl.

Add your mayonnaise and mix well, add your capers.

Taste and add salt and pepper to taste.

Set aside.

In a medium-sized bowl add your rinsed can of black beans and chickpeas.

Cut your cherry tomatoes in half, add to bowl.

Take your cucumbers, peel half the skin from each cuke and then slice into medium slices, add to bowl.

Place your corn stalks into really well salted water that is boiling gently. The water should taste like sea water because it brings out the natural sweetness of the corn. Boil the corn for four minutes, take out of the pot, letting it cool down Then with a sharp knife, go down the sides of the corn, cutting off the kernels.

Once done add to the bowl where the other salad ingredients are in. Add olive oil, vinegar, mix well, add salt and pepper to taste.

Take your brioche buns, cut in half, toast each side slightly.

You are now ready to plate – on one half of the bun add your lobster mixture and then sprinkle a bit of paprika on the lobster. Put on a plate, along with another plate for the salad.

Easy and delish.