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Lobster salad with endive, green apple and a tarragon dressing

Lobster salad with endive, green apple and a tarragon dressing

  • Lobster
Time:30 min.
Servings:10
Time:30 min.
Servings:10

Ingredients

1 kg. lobster, whole cooked

600 g. endive

400 g. green apple

700 g. mixed salad leaves

Tarragon

10 ml. Chardonnay vinegar

100 ml. olive oil

100 g. shallots

100 ml. dijon mustard

Flowers

Cooking instructions

Defrost the lobsters and remove the flesh from the  tail and claws.  Save the shells for another dish (shellfish stock/bisque).

For the dressing, chop the shallots finely and blanch them quickly in boiling water, drain on kitchen paper.

Mix the shallots with the chopped tarragon, olive oil, mustard, vinegar and whisk until combined and smooth.

Core the apple and slice to julienne, mix with the endive, salad leaves and toss through the dressing

Divide the salad mix between plates and place 1cm pieces of lobster on the salad.

Garnish with edible flowers.

Next recipe: Steamed fillet of plaice with sauté of fennel, capers and chilli
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