Name: Lobster Salad
Yield: For two people
Cuisine: French
Ingredients: 4 nice salad leaves, batavia, radicchio trevisano etc.; 1 teaspoon chopped shallot; 1.5 litres (2½ pints) water and 30 g (1 oz) coarse salt to cook the vegetables; 160 g (6 oz) fine French beans, topped and tailed; 1 live lobster weighing about 500 g (18 oz), preferably female so you have the eggs as well; 1 heaped tablespoon of vegetables from the court-bouillon, chopped; A few drops of armagnac (optional); 3 tablespoons olive oil; 12 asparagus tips, fresh or tinned; 1 egg yolk; 1 teaspoon lemon juice; ½ teaspoon tomato purée; ½ teaspoon freshly-chopped tarragon; salt and white pepper; 3 tablespoons arachide oil; 1 tablespoon chervil sprigs; ½ teaspoon Dijon mustard; 1 litre (1¾ pints) court-bouillon

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade de homard ‘A majestic seafood salad’

Ingredients

Main ingredients

1 litre (1¾ pints) court-bouillon
1 live lobster wei

Method

Cooking the lobster

Bring the court-bouillon to the boil in a saucepan. Kill the lobster in the way recommended and plunge it into the boiling liquid. Let it cook for 10 minutes at a galloping boil, then take it out with a slotted spoon and allow to cool.
If the lobster is a female, remove the cluster of eggs from under the bo