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Lobster salad

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Origin of dish:  Exotic
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 10 minutes
 
Ingredients (serves 6):


Method:

Bring stock to boil.
Add lobsters, poach for 10 to 12 minutes, then remove from stock.
Pierce lobster shells with point of a knife where the tail meets the body, then leave to strain, heads down.
Wash lettuce.
Cut melon in half, remove seeds and then flesh, with a teaspoon.
Wash cucumber and lemons, cut into thin slices.
Cut cherry tomatoes in half.

To make sauce:
Mix honey together with lemon juice and vinegar, then add mustard, creme fraiche, chives, cayene pepper and salt.

Remove shells from lobsters, prepare flesh and cut tail meat into small chunks.
Arrange leaves on 6 plates, then add tomatoes, cucumnber, melon and lemon. Arrange lobster in the middle and drizzle with dressing.
Advice: Je vous conseille de boire un Blanc :" Domaine Claude Laffond " Clos des Messieurs", 1998. "

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