Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing

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Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing.

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.

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.

Pre-boiled lobster in the shell, cut open on the tail.

Extract the meat from claws.

Lobster meat from claws.

Twist the claw to extract the meat.

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.

Open up lobster's shell.

Extract lobster meat.

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.

Lobster meat.

Lobster meat.

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: vegetables.

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 cucumber pearls.

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.

Toss the lettuce in oil & white wine vinegar.

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.

Start platting.

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.

Platting the dish.

Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing.

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.

 

Bon Appétit!
Svitlana

Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing

recipe details

Serves 4

Ingredients

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

Directions

  1. For the lobster When buying a pre-boiled lobster, ask the fishmonger to crack the body open in half for you, it saves tones of time. 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. It tastes funky but sweet, try it on a piece of toasted bread with some olive oil and freshly ground black pepper. Whip off the white residue (its fat) of the meat, pat it dry and baste the meat in some olive oil. Serve one claw and one half of the tail per person. If not using the same day, store the meat in the airtight container up to 1 day in the refrigerator. Once ready to be served, bring the meat to room temperature.

  2. Radish & Cauliflower Using a mandoline or a very sharp knife, thinly slice radishes and cauliflower florets. If not using immediately, preserve in a little bit of olive oil to keep them moist.

  3.  Baby artichokes Start by rinsing and brushing off the baby artichokes under cold water. This will remove the natural thin film an artichoke produces while growing that can give the choke a bitter taste. Then, snap off the outer layer of petals of the baby artichoke until you reach the pale, yellow-green layer of petals. With a sharp kitchen knife, trim off the stem and remove the rest of the dark green stem that can cause a bitter taste if not removed. Cut about one half inch off the top of the baby artichoke.

    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.

  4. White asparagus Snap off the asparagus at its natural breaking point or cut 2 inches from the bottom. Place the spear on a cutting board and using a vegetable peeler, peel the spears from the top down one at a time (its spears are very fibrous so it’s important to peel it from the top). Place in single layer in a heavy wide saucepan. Add enough water/stock to come about halfway up sides of spears. Add 2 tablespoons butter, ½ teaspoon of salt, bay leaf and cook over medium-high heat about 8-10 minutes, until spears are very tender. Drain and keep at room temperature if using the same day. If not, drizzle lightly with olive oil and refrigerate, bring to room temperature before serving.

  5.  Green asparagus Cut 2 inches of the bottom of asparagus spears. Using a vegetable peeler shave the spears, cut in half lengthwise (optional). Blanch the spears in salted water for 2 minutes, immediately submerge into the ice water to stop the cooking process. Drain on paper towel.

  6.  Potatoes Boil the potatoes in salted water with one bay leave for approximately 10 minutes. With the tip of a knife check for doneness. Drain well and cut into 1/4 inch slices.

  7. Cucumber Scoop out 12 small cucumber pearls with a small measuring spoon (I used ¼ measuring teaspoon), or Parisienne scoop tool, by pressing the circular end down into the vegetable and rotating in downwards motion.

  8. Romaine lettuce Carefully toss the heart of romaine lettuce in 2 tablespoons of extra-virgin olive oil, white wine vinegar, a generous pinch of sea salt and freshly ground white pepper to taste.

  9. Toss all the mise en place vegetables in the remaining olive oil. Sprinkle with salt and freshly ground black pepper.

  10.  Passion fruit dressing Whisk together Greek yogurt, Passion fruit vinaigrette and extra-virgin-olive oil. Season with sea salt and freshly ground white pepper to taste.

  11. To serve, place the romaine lettuce leaves extending the ends slightly over the edge of the plate, crisscross the asparagus spears (3 green, 2 white and 5 paper thin asparagus tips) along the plate. Add sliced cauliflower and radishes (perhaps, 3 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 3 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.

    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. 

share your thoughts

3 thoughts on “Lobster Salad with Lettuce, Potatoes & Passion Fruit Dressing”

    1. Thank you, Terrell! This recipe showcases the best of what summer has to offer- asparagus, young potatoes, baby artichokes and fresh lobster meat! DELICIOUS!

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