Lobster Salad

Salads | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lobster Salad

Ingredients

Lobster tails - 12 pieces
Mixed salad greens - 3.5 oz
Pistachios - 1.8 oz
Pistachios - 1.8 oz
Bacon - 1.8 oz
Shallot - 1 head
Chicken Egg - 1 piece
Light Raisins, Seedless - 1.8 oz
Whole egg - 2 pieces
Leek - to taste
Olive Oil - 1½ spoons
Vegetable Oil - 2½ spoons
Dijon Mustard - 1 tablespoon
Grated Pecorino Pepato Cheese - 2.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the lobsters, cool them down, and remove the meat (including from the claws).

Step 2

Toast the shelled nuts in a dry skillet until they become fragrant and golden brown. Slice the bacon thinly and also fry it in the dry skillet to render the fat. Transfer to a paper towel to cool.

Step 3

Finely chop the shallots and mix them in a large bowl with the mustard, whole eggs, and egg yolks. Whisk with a mixer, gradually adding both oils. The result should be a fairly thick sauce. Finally, add grated Parmesan cheese and chopped chives, and season with salt and pepper to taste.

Step 4

Place the salad leaves (arugula, romaine, pea shoots, or young beet greens work well) on plates, then top with the lobster meat, drizzle with sauce, and sprinkle with crispy bacon and nuts.