Rock Lobster & Kipfler Potato Salad Recipe

Ingredients

• 200 Crème fraiche
• ½ cup Whole egg mayonnaise
• Juice and zest of half a lemon
• ½ cup Each of parsley, mint and dill
• Salt and pepper, to taste
• Olive oil
• Cooked tail meat of two Western Rock Lobsters, cut into 2cm slices
• 6 Kipfler potatoes, skin on, boiled until fork tender
• 1 Bunch asparagus trimmed, blanched and sliced in half widthways
• 1 cup Frozen peas, cooked and drained
• 4 Radishes, thinly sliced into rounds
• ½ cup Mint, parsley and dill, leaves picked