Salad of Lobster with Raspberry Vinaigrette

Name: Salad of Lobster with Raspberry Vinaigrette
Ingredients: 1 small lettuce heart; 1 small head red oak leaf lettuce; ¼ head curly endive; 2 bunches corn salad; 1 X 675 g/1½ lb lobster; 2.25 litres/4 pints court bouillon; 150 g/5 oz fresh raspberries; 2 tbsp raspberry vinegar; Sea salt, sugar and freshly ground white pepper; Sea salt, sugar and freshly ground white pepper; 50 ml/2 fl oz warm water (optional); 1 small radicchio; ½ dessertsp Dijon mustard; 3 tbsp walnut oil; 85 ml/3 fl oz salad oil; Sea salt, sugar and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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.

Ingredients

1 X 675 g/1½ lb lobster
2.25 litres/4

Fish course
Gluten-free
Pescatarian

Method

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