Jerusalem artichoke, lobster and bacon salad

Name: Jerusalem artichoke, lobster and bacon salad
Yield: Serves 4
Cuisine: British
Ingredients: 3 tbsp good quality mayonnaise; 1 tbsp chopped chervil; 500 g (1 lb 2 oz) Jerusalem artichokes, peeled; 2 cooked lobsters, each about 500 g (1 lb 2 oz); sea salt and white pepper; 1 tsp tomato ketchup; 8 thin rashers of rindless streaky bacon; sea salt and white pepper; 3 tbsp olive oil; 1 tsp Dijon mustard; 2 tsp white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

500 g (1 lb 2 oz) Jerusalem artichokes, peeled
2

Europe
United Kingdom

Method

Cook the artichokes in boiling salted water for 10–15 minutes or until tender to the point of a knife. Drain them in a colander and return to the pan over a low heat for a minute or so, to drive off any excess water. Put them into a bowl and leave to cool.
Meanwhile, remove the head from the lobster and the main body shell by squeezing the shell in the palm of