Lime candied prawns and lobster with avocado and grapefruit salsa

Some things will always catch my eye and I saw some green grapefruits that I have never tried before. They are a special kind, Oro Blanco. These grapefruits are sweeter, they don’t have any bitterness and have a short season. Needless to say I had to buy some to try them.


Oro Blanco grapefruit 31Dec_OroBlancoGrapefruit


I wanted to make something special and after some thought I decided to make an avocado and grapefruit salsa. I thought the mild grapefruit would be nice with smooth avocado. Such a salsa needed a companion or two and as I haven’t eaten prawns for a while I thought that would be a good mix. The fishmonger had a couple of lobsters tucked away that he thought I would like and I couldn’t resist. I was making a starter for eight so two lobsters were not enough and I got some frozen raw prawns as well as I couldn’t get fresh ones.


If you ever need to thaw prawns lay them on newspaper paper and they will de frost faster and won’t loose any of their texture. I don’t know why this is but it works every time.




Plate up everything but the prawns, they are the only warm element to the dish and cook them last minute. Make the lime caramel and de vein the prawns beforehand.


Lime candied prawns 

preparation time 15 minutes 

cooking time 15 minutes + a few minutes to pan fry the prawns

serves 8


  • 24 raw king prawns
  • the juice of 2 limes, about 1/2 dl or 1/4 cup
  • 4 tbsp demerara, raw cane sugar
  • 4 tbsp water

Place the lime juice, water and sugar in a pan and reduce until it starts to caramelise and then take off the heat.

Cut the intestine out of the prawn. Heat butter and oil in a pan and add the prawns when the butter begins to brown. Let the prawns caramelise and when cooked through and slightly browned in the edges place them in the lime caramel. Make sure they are coated all around before plating.




Shell the lobster.  31Dec_Lobster


Cut eight thick slices and remove the intestine. One of the lobsters was a female and was full of roe. I separated and saved the roe and set it aside with the lobster slices until it was time to plate up.


I cut the grapefruit into segments and set 16 aside. I chopped the remaining ones for the salsa. Save the juice from the grapefruit for the salsa. make the salsa a bit ahead to make sure the flavours come together.


Avocado and grapefruit salsa

preparation time 10 minutes 

cooking time 0 minutes 

serves 8 as a starter 


  • 2 ripe avocados, chopped
  • about 1/2 dl or 1/4 cup coriander/cilantro leaves, picked off the stem, kept whole
  • about 1/2 dl or 1/4 cup dill, tear it instead of cutting it to leave slightly larger pieces
  • juice of 1/2 lime
  • chopped grapefruit
  • grapefruit juice
  • sea salt to taste

Mix all of the ingredients and add the grapefruit juice, a little at the time. You might not need all of it. Taste and last add salt to taste.


Place the salsa on a plate. Add the lobster with the roe on top, add the grapefruit fillets and last pan fry the prawns and dress them in the lime caramel. Place them on the plate, add some good extra virgin olive oil, I used my Antichi Frantoi Francescani Extra Virgin Olive Oil. Garnish with watercress leaves and chilli flakes before serving.




I could have eaten a bowl of the lime candied prawns but they worked so well with the grapefruit and the salsa. I might make it a main course next time as I could easily have eaten more than a starter. It seems a perfect dish for the summer with a cool glass of prosecco.


Fiesta Friday 100 is going on at the moment. Come on over and have a look, bring a recipe and just enjoy the most fun foodie party around. Thank you Angie who created this! This week has no less than four great co hosts, Judi, Cooking with a Juju, Mollie, The Frugal Hausfrau, Steffi, Ginger and Bread and Suzanne, A pug in the kitchen. All four co hosts have blogs filled with great recipes and inspiring images! I read their blogs regularly and it always makes me hungry!






21 Responses to “Lime candied prawns and lobster with avocado and grapefruit salsa”
  1. Beautiful dish Petra – lobster and shrimp always make a recipe special. I just made a lobster appetizer that was a big hit. Thanks for the tip about thawing shrimp – I eat so much of it. What an interesting salsa- that’s a new grapefruit for me. A lot of rind but it’s worth it? Thanks for bringing this very tasty looking dish to Fiesta Friday. Happy New Year!

    • petra08 says:

      hi Judi
      I agree, lobster is such a treat and always good with shrimp! I grew up eating shrimp all the time and this is just how we did it if they were frozen. 🙂
      The grapefruit skin was really thick, it was easy to peel and no bitterness, quite an amazing flavour 🙂 Happy Fiesta Friday, thank you for co hosting and a I wish you a very Happy 2016! 🙂

  2. Petra you never fail to make something that is both creative and delicious, this is amazing and a great tip for defrosting frozen shrimp, never knew about the newspaper trick. Beautifully done and perfectt food for this very special party.

    • petra08 says:

      hi Suzanne
      Thank you so much for all your lovely comments. I thought I needed a special dish for the FF 100 anniversary! This was light but still festive and I could use seafood that I love! Not sure where the newspaper trick comes from but it works and you don’t loose any flavour rinsing seafood under slightly warm water! (I have tried) 🙂 x

  3. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

  4. Becky Ellis says:

    Your recipe sounds fabulous and love your photos!

    • petra08 says:

      Hi Becky
      Thank you so much! It turned out quite nice and I will do it again, glad you like the photos!
      Happy 2016! 🙂

  5. Ginger says:

    Gorgeous! I love your seafood recipes, Petra – perhaps we need to meet up somewhere on the coast instead of London…
    Thanks for sharing it with us at Fiesta Friday!

  6. This is so lovely looking! very nice

  7. Happy New Year Petra!🎉🍾🎉I love everything about this dish!

    • petra08 says:

      Hi Johanne
      Happy New Year! Thank you! I will make it again and it was easy to prepare so perfect for guests as well 🙂 x

  8. chefjulianna says:

    Wow, Petra! This is divine! As always, your recipe is just stunning! Mmmm! Happy New Year to you… I am looking forward to another year of your scrumptious recipes! 😀

    • petra08 says:

      hi Julianna
      Thank you! You are so sweet! Happy New Year and I can’t wait to see what you will be cooking in your new kitchen 🙂 xx

  9. Petra, how gorgeous is this! Wow! Like a five-star restaurant! Thanks for bringing it to Fiesta Friday and I’ll be pinning it to our board, and Happy New Years!

    • petra08 says:

      hi Mollie
      Thank you so much! I love seafood and this was the starter for New Years Eve so I wanted something special but I will make it again, especially the prawns 🙂 Happy 2016!

  10. Linnea says:

    I love your pics! You are talented! 🙂

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