Salad of Lobster with Raspberry Vinaigrette


The humble salad – this is one thing it should never be but so often is. The varied textures and colours of this salad are enough to excite any palate.


  • 1 X 675 g/ lb lobster
  • 2.25 litres/4 pints court bouillon
  • 150 g/5 oz fresh raspberries
  • 2 tbsp raspberry vinegar
  • ½ dessertsp Dijon mustard
  • 3 tbsp walnut oil
  • 85 ml/3 fl oz salad oil
  • Sea salt, sugar and freshly ground white pepper
  • 50 ml/2 fl oz warm water (optional)
  • 1 small radicchio
  • 2 bunches corn salad
  • ¼ head curly endive
  • 1 small head red oak leaf lettuce
  • 1 small lettuce heart


Bring the court bouillon to the boil, then plunge in the lobster and continue to boil for 10 minutes. Remove the pan from the heat and allow the lobster to cool in the stock.

Purée 115 g/4 oz of the raspberries in a blender or food processor. Pass the purée through muslin or a fine sieve to remove the pips. Combine the raspberry purée, vinegar and mustard in a bowl and mix together well. Gradually whisk in the oils and season the vinaigrette with a little sea salt, sugar and, if needed, a little freshly ground white pepper. If you feel the dressing is a little too heavy, then add the warm water.

Break up the lettuces, keeping the leaves whole where possible, and wash and drain well. Remove all of the lobster meat from its shell. Cut the tail into 8 medallions. Remove the meat from the claws carefully so that it remains whole, and cut each claw in half across to give 2 equal pieces. Finely dice any small pieces of meat that remain.

To Serve

Pour a little of the vinaigrette onto each plate to form a colourful border. Toss the salad leaves in the remaining dressing along with any diced meat and lightly season. Carefully place the salad leaves in the centre of the plates with the sauce around the edge. Arrange the medallions and the claws through the salad, along with the reserved raspberries.

Note Do not store the salads or the cooked lobster in the refrigerator as they will be too cold.