Cold Lobster Salad with Tarragon Vinaigrette

Luxurious chilled lobster salad featuring a tarragon vinaigrette, creamy lobster reduction, and sliced new potatoes for a refined appetizer.

Seafood Appetiser Salad Luxury Lobster

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

23.8g

per serving

95 g total

Fat

45.6g

per serving

182.4 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

null

Dairy

200

Cream

null

Fruits

piece

Lemon

juice only

Liquids

150

White Wine

null

300

Chicken Stock

or water

NutsSeeds

sprig

Tarragon

null

piece

Garlic

clove, peeled

to taste

Salt

and freshly ground black pepper

OilsFats

120

Olive Oil

8 tbsp total

Seafood

1200

Lobster

cooked

Vegetables

bulb

Fennel

trimmed and finely chopped

stick

Celery

finely chopped

piece

Onion

finely chopped

piece

New Potatoes

cooked, cooled, and peeled

piece

Baby Gem

leaves

handful

Cress

or micro leaves

piece

Tomato

peeled, seeds removed, diced

Method

Top potatoes with lettuce and lobster meat dressed in vinaigrette, garnishing with cress, tomatoes, and chilled lobster cream.

Whisk mustard and lemon juice in a bowl before gradually adding 90ml of olive oil, tarragon, garlic, and seasoning.

Extract lobster meat from shells and refrigerate while reserving the shells for the stock.

Fry fennel, celery, and onion in remaining oil until soft, then sauté the reserved shells for 3 minutes.

Simmer the mixture with white wine and 300ml of liquid for one hour before straining through a fine sieve.

Add cream to the strained liquid and simmer for 30 minutes until reduced by half, then chill.

Slice potatoes into rounds and arrange in a circle on plates using a chef's ring.