Consuming Passions - Worldwide Events Managers

Warm salad of lobster with horseradish dressing

Serves: 4

Notes

This is just so simple. The salad and dressing may be used with any crustaceans, prawns, crabs, marron, or with smoked salmon. The dressing is based on the ingredients of a mayonnaise, egg yolk, lemon juice, salt, pepper, mustard, oil, but with the addition of a little horseradish. I make the salad and dressing before cooking the lobsters. I like to put a half lemon in the cooking water and a tablespoon salt.

Ingredients

• 2 medium rock lobsters (crayfish) or 1 large (total weight app. 1.5kg to 2kg)

Simmer lobsters in salted water at a rolling boil until just cooked (about 12 minutes of a medium lobster, 18 minutes for a large one). Allow to cool until just warm. Remove flesh from tail and chop up.

Salad:

• 2 handfuls mixed lettuce leaves
• 8 or so asparagus spears
• 1 avocado (preferably Hass) flesh chopped into bite-sized pieces
• 1 large or 2 medium tomatoes, cut into bite-sized pieces
• 2 Tbsp roughly chopped basil leaves

For topping:

• 1 Tbsp fried shallots (from oriental shops and better supermarkets) optional

Blanch asparagus for a couple of minutes in boiling water and plunge into cold water to refresh. Drain. Mix lettuce leaves, basil, tomatoes, and avocado. (Leave asparagus whole)

Dressing:

• 4 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 1 tsp Dijon mustard
• 1 tsp horseradish (processed, or horseradish cream)
• ½ tsp sugar
• ½ tsp black pepper
• 1 egg yolk

Put all ingredients in airtight jar. Put on lid and shake like crazy – the jar, that is!

Method

Put salad on individual plates. Drape asparagus spears over salad. Place tail meat on top. Pour over generous quantities of dressing. Sprinkle with shallots (if using)