Put a large containing several litres of water on to boil and add the salt. Drop in the Lobster pieces, and boil, allowing 3.5 minutes for tails, and 5 minutes for claws. Remove and cool a little. Pull the shells from the bodies - it is best to do this while they are still warm. Crack any claws with the back of a heavy cook's knife, then you should be able to pull of the shell in two parts and extract the meat in one piece; set aside.
Meanwhile, boil the potatoes in salted water until just tender. Remove and cool a little, then peel them while still warm (wearing rubber gloves to protect your hands from the heat).
Blitz half the rocket in a food processor with a little of the vinaigrette, then drizzle in the rest until the dressing is velvety smooth. Taste for seasoning.
Slice the potatoes lengthways and arrange in the centre of each serving plate. Spoon over some of the dressing. Cut the lobster tails into medallions and arrange on top. Add any claw meat if liked. Drizzle over more dressing and add the remaining rocket leaves. Using a swivel peeler, pare fine shavings of Parmesan and scatter over the rocket leaves. Serve at once.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 38 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 11mg||3 %|
|Sodium 232.5mg||8 %|
|Potassium 1959mg||52 %|
|Total Carbohydrate 79g||23 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 67.9g|
|Protein 14.6g||21 %|
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Calories per serving: 400
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