29 Lobster Salad

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

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

Europe
France
Pescatarian
Mediterranean
Gluten-free

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