Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing.
This Lobster Salad is an ultimate midsummer dish — light, refreshing and sophisticated enough for any gourmet. Yet it is remarkably easy to make. To save time, buy small lobsters pre-boiled from the local market and prepare all the vegetables a day before. Ask your fishmonger to carefully crack the claws and the body of the lobster in half, still in its shell. For an interactive presentation, assemble the dish in front of your guests’ eyes. The decadent texture of the chilled lobster meat combined with the crispy romaine lettuce and complemented by thin slices of the vegetables is simply unbeatable. The Passion fruit dressing really brings it all together– the flavors burst out in your mouth!
This dish was inspired by our lunch experience at Grønbech & Churchill, a Michelin starred restaurant in Copenhagen, Denmark.and was prepared for our Scandinavia Inspired Dinner.
Ingredients: lobsters, pre-boiled, romaine lettuce, radishes, cauliflower, young potatoes, cherry tomatoes, baby artichokes, white & green asparagus, bay leave, white wine vinegar, white pepper, cayenne pepper, 2% Greek yogurt, Passion Fruit vinaigrette (store-bought), extra-virgin olive oil.
Twist the claws away from the body at the joints that connect them to the body. Separate the knuckle from the claw. Take the meat out of the claw carefully, set aside.
Separate the tail from the body by bending it backwards. Inside, you will find either lobster’s liver, which is delicious in itself or if the lobster is a female—the roe.
Wipe off the white residue (its fat) of the meat, pat it dry and baste the meat in some olive oil. Refrigerate if not using immediately.
Mise en place: Using a mandoline or a very sharp knife, thinly slice radishes and cauliflower florets. Boil the potatoes in salted water with one bay leave for approximately 10 minutes, cut into 1/4 inch slices. Steam baby artichokes and cut into four slices each.
Scoop out 12 cucumber pearls with a small measuring spoon (I used ¼ measuring teaspoon), or Parisienne scoop by pressing the circular end down into the vegetable and rotate in downwards motion.
Carefully toss the heart of romaine lettuce in two tablespoons of extra-virgin olive oil, white wine vinegar, a generous pinch of sea salt and freshly ground white pepper to taste.
To serve, place the romaine lettuce leaves extending the ends slightly over the edge of the plate, crisscross the asparagus spears (three green, two white and five paper thin asparagus tips) along the plate. Add sliced cauliflower and radishes (perhaps, three slices of each), sliced boiled potatoes, and steamed artichokes on both sides of the plate. Artfully arrange the cucumber pearls and cherry tomatoes.
Top the vegetables with lobster meat (one claw and one half of a tail per person). Spoon three dollops of Passion fruit dressing on both sides of your salad’s alignment. Sprinkle with chives and finish with freshly ground white or black pepper.
Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing
recipe detailsServes 4
For the lobster salad
- 2 small lobsters, pre-boiled
- Romaine lettuce, the heart of it
- 2 radishes, thinly sliced with little piece of tails intact
- 2 cauliflower florets, thinly sliced
- 4 small young potatoes, boiled, thinly sliced
- 6 yellow and red cherry tomatoes cut in half
- 4 baby artichokes, steamed, quartered
- 8 white asparagus spears, cooked in chicken stock
- 12 green asparagus spears, blanched
- Bunch of wild asparagus spears, blanched
- 1 bay leave
- 1 tablespoon white wine vinegar
- Freshly ground white pepper
- Pinch of cayenne pepper
For the dressing
- 3 tablespoons 2% Greek yogurt or sour cream
- 1 tablespoon Passion Fruit vinaigrette (store-bought)
- 1 tablespoons extra-virgin olive oil
An optional method to preserve the color and prevent browning of baby artichokes is to soak them in lemon or vinegar water after trimming.
To Steam Arrange the baby artichokes in a steamer insert or basket in a pot, deep enough to keep the baby artichokes above water. Sprinkle with some kosher salt. Cover tightly and steam over rapid boiling water until baby artichokes are tender. Depending on size and quantity of baby artichokes, steaming time can range from 15 to 20 minutes. Lift out carefully and drain. When ready to serve, cut each artichoke into 4 pieces length wise.
Wine Pairing Giacomo Ascheri ‘Cristina Ascheri’ Langhe Arneis, Piedmont, Italy 2012
I used the technique on how to prep the artichokes from the “Ocean Mist” official website.