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Lobster Salad
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| Preparation time: 25 Total time: 25 For Spicy Lemon Dressing | |
| 1/4 cup (50 ml) | lemon juice |
| 1 tablespoon plus 2 teaspoons | soy sauce |
| 1/2 teaspoon | finely grated garlic |
| 1/4 teaspoon | chili garlic sauce, passed through a sieve |
| 1/2 teaspoon | sea salt |
| a little | freshly ground black pepper |
| 4 tablespoons plus 2 teaspoons | grapeseed oil |
| For Lobster Salad | |
| 1 | fresh lobster |
| sea salt | |
| vegetable oil, for deep-frying | |
| 2 cloves | garlic, thinly sliced |
| 5 | shiitake mushrooms, stems removed |
| 3 ounces (80 g) assorted salad greens, (i.e., mizuna , rocket leaves, baby spinach, mustard greens, lollo rosso lettuce, tomyo pea sprouts, Swiss chard) | |
| 1/4 cup (50 ml) | spicy lemon dressing |
Preparation
Make dressing:
Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
Yield:
3/4 cup (150 ml).
Make salad:
1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320?F (160?C). Deep-fry the garlic slices until crisp.
3. Lightly grill the mushroom caps.
4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.
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