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| LOBSTER SALAD |
| Quantity : 2 servings |
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| Ingredients |
1 lobster 1.5 kg to 2 kg (4 lb)
1 onion, peeled
2 carrots, peeled and cut in half
1 celery, use the celery root
1 endive, chop to 1 inch long pieces
½ radicchio cut in quarters and loosen the
leaves
2 spring onions, chopped
2 table spoon of finely chopped fresh dill
1 small fennel chopped very thin
½ cup extra virgin olive oil
¼ cup fresh lemon juice
¼ cup “Metaxa” Greek brandy
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| Method |
• In a bowl, slowly mix together the olive oil and
lemon juice to your desired taste (more or less
lemon juice)
• In a large pot, bring to a boil 3 litres of water
and add onions, celery and carrots
• Place the lobster carefully head first in the
boiling water and cook for 15 minutes
• Remove lobster and set aside
• In a large mixing bowl add radicchio, endives,
fennel, spring onion and fresh dill
• After allowing the lobster to cool, remove the
meat and cut into bite size pieces
• Add the lobster to the bowl of mixed veggies
and toss lightly
• Add olive oil-lemon emulsion and brandy
• Season to taste. Remember to toss the mix
gently
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| Assembly |
• Mount the lobster salad on plate and use the
lobster shell for decoration.
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