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.
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.
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.
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.
© 1989 Ian McAndrew. All rights reserved.