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TRIM the ends off the 3 slices of white bread. SLICE the middle part into cubes. HEAT up a dash of olive oil in the medium-sized skillet. COOK the diced bread golden-brown and crunchy.
SEASON with a pinch of salt and pepper. This is the easiest way of preparing your own croutons. MAKE a simple dressing using juice and grate from 1/2 a lemon.
ADD about 50 ml olive oil into a small bowl while whisking the citrus juice. SEASON with a pinch of salt and pepper. WASH and dry the lettuce, if needed. WASH the cucumber, then use a vegetable peeler to create thin cucumber lints.
DIVIDE the lettuce over two plates, slice the lobster meat in smaller chunks. DIVIDE lobster meat over the two plates and roll up the cucumber lints. WASH the apple and slice into thin, long strips.
THE reason why you should slice the apple last is to prevent discolouration. DIVIDE the apple strips, croutons and citrus dressing over the lobster salad.
Optionally garnish with the cress. Enjoy your meal!