Lobster Salad with CeleriacTheWorldWideGourmet.com
Total time: more than 2 hr
Soaking time: Overnight
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:126.3 kcal
Proteins:6.1 g
Fats:8.3 g
Carbohydrate:7.2 g
Fibers:1.3 g
Sugar:1.1 g
Cholesterol:11.5 mg
Sodium:288.7 mg
Calcium:56.8 mg
SIMILAR RECIPES
Lobster Salad with Mango Emulsion
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
2
lobsters
200
g
scallops
1000
ml
cockles (optional)
8
peeled northern shrimp
1
celery root or celeriac
juice of 1 lemon
1
shallot
salt, pink peppercorns, coarse gray salt
parsley or chervil
400
bowl of mayonnaise
METHOD
The day before serving- Place the cockles in a bowl; cover with cold salted water and leave them until the next day to disgorge any sand and impurities they contain.
Preparation
- Cook the lobsters in boiling salted water for approximately 10 minutes; drain and set aside. Finely grate the celeriac, finely chop the shallot and put both into a bowl with the scallops (cut in half widthwise) and the shrimp. Season with salt and pepper and add the lemon juice. Let marinate for one hour in a cool place.
- Meanwhile, open the cockles by placing them in a pot with a little water over high heat. Remove them from their shells. Shell the lobster and slice the tails into medallions.
- Mix the lobster medallions and the cockles into the prepared salad mixture, then gently fold in the mayonnaise.
- Divide the salad among four plates and sprinkle with parsley or chervil.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
