Lobster and Summer Vegetable Salad
What could be better to celebrate the arrival of summer than a salad refined both in looks and flavours? Garnished with big pieces of lobster, a creamy vinaigrette, a drizzle of chive oil and crunchy vegetables, this dish is emblematic of summer.
Ingredients
- 2 live lobsters, about 1 ¼ lb (565 g) each
- 1/3 cup (75 ml) 15% cream
- 1/4 cup (60 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) cold water
- 1 pinch Espelette pepper, or more to taste (see note)
- 1/2 cup (125 ml) olive oil
- 3 tbsp chives, finely chopped
- 1 cup (125 g) fennel, thinly sliced on a mandoline
- 1 tbsp (15 ml) lemon juice
- 1 cup (150 g) fresh or frozen green peas, blanched and chilled
- 2 Lebanese cucumbers, cut into rounds 1/4 inch (5 mm) thick
- 8 radishes, various colours, quartered
- Fennel fronds, to taste
Instructions
- In a large pot, bring about 1 inch (2.5 cm) of water to a boil and season with salt, calculating 2 tsp of salt per 1 cup (250) of water (see note).
- Cut off the elastics from the lobster claws. Place the lobsters in the pot. Cover. Calculate 12 minutes of cooking time for a 1 lb (450 g) lobster starting from the moment the water comes back to a boil. For each ¼ lb (115 g) extra, calculate an additional 1 minute of cooking time.
- Remove the lobsters from the pot. Let cool. Refrigerate for 1 hour or until completely chilled.
- Shell the lobsters. Cut the claw and tail meat into bite-sized pieces. Save the shells for another use.
What could be better to celebrate the arrival of summer than a salad refined both in looks and flavours? Garnished with big pieces of lobster, a creamy vinaigrette, a drizzle of chive oil and crunchy vegetables, this dish is emblematic of summer.