Lobster Salad
10 servings
30 minutes
Lobster salad is a true delight for gourmets, embodying the sophistication of European cuisine. Its history traces back to the traditions of elite restaurants where seafood has always held a special place. The tender meat of the lobster pairs with crispy salad leaves, toasted nuts, and aromatic bacon, creating a rich texture and complex flavor. The dressing made from mustard, olive and rapeseed oil with grated Parmesan adds zest and depth to the dish. This salad is perfect for festive dinners, romantic evenings, and special occasions when you want to treat yourself and loved ones to something exceptional. Serving it with young beet shoots and arugula adds freshness, while each forkful feels the harmony of flavors—from the salty note of bacon to the light sweetness of raisins.
1
Boil the lobster, cool it down, and remove the meat (including from the claws).
- Lobsters: 12 pieces
2
Roast the shelled nuts in a dry pan until they are golden and fragrant. Slice the bacon thinly and also fry it in a dry pan to render the fat. Transfer to a paper towel and let cool.
- Pistachios: 50 g
- Pine nuts: 50 g
- Bacon: 50 g
3
Chop the shallots, mix in a wide bowl with mustard, eggs, and yolks, and whisk with a mixer while gradually adding both oils. The result should be a fairly thick sauce. Finally, add grated Parmesan and chopped croutons, seasoning with salt and pepper to taste.
- Shallots: 1 head
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Olive oil: 1.5 tablespoon
- Rapeseed oil: 2.5 tablespoons
- French mustard: 1 tablespoon
- Grated Parmesan cheese: 80 g
- Chives: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Place salad leaves (arugula, lettuce, pea salad, young beet sprouts) on a plate, top with lobster meat, drizzle with sauce, and sprinkle with crispy bacon and nuts.
- Mixed salad leaves: 100 g
- Lobsters: 12 pieces
- Pistachios: 50 g
- Pine nuts: 50 g
- Bacon: 50 g