1 kg. lobster, whole cooked
600 g. endive
400 g. green apple
700 g. mixed salad leaves
10 ml. Chardonnay vinegar
100 ml. olive oil
100 g. shallots
100 ml. dijon mustard
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.