Lobster Salad
Salads • European
Description
Lobster Salad
Ingredients
- Lobster tails 12 pieces
- Mixed salad greens 5 oz
- Pistachios 0 oz
- Pistachios 0 oz
- Bacon 0 oz
- Shallot 1 head
- Chicken Egg 1 piece
- Light Raisins, Seedless 0 oz
- Whole egg 2 pieces
- Leek to taste
- Olive Oil 1½ spoons
- Vegetable Oil 2½ spoons
- Dijon Mustard 1 tablespoon
- Grated Pecorino Pepato Cheese 5 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!