74 Lobster Salad with Caviar

Name: Lobster Salad with Caviar (Salade de homard au caviar)
Yield: For two people
Cuisine: French
Ingredients: 1½ litres (2½ pints) nage or court-bouillon; 1 live lobster of 400 g (14 oz); 180 g (6½ oz) French beans; 12 fresh, or tinned, asparagus tips; 12 fresh, or tinned, asparagus tips; half a chopped shallot; 20 g (¾ oz) caviar; 30 g (1 oz) red chicory (radicchio di Treviso) or Batavian endive; 30 g (1 oz) red chicory (radicchio di Treviso) or Batavian endive; 30 g (1 oz) red chicory (radicchio di Treviso) or Batavian endive; 1 tablespoon vegetables from the court-bouillon; Cold Lobster sauce; 1 tablespoon vegetables from the court-bouillon; 1 tablespoon chervil leaves

Salade de homard au caviar

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1½ litres (2½ pints) nage or court-bouillon
1 live lobster</

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Wash the lobster in cold running water and plunge it into the fast boiling court-bouillon for ten minutes.
Remove the shell, keeping the flesh from the claws in one piece. Cut the tail into eight thick slices.
Top and tail the beans and cook them ‘al dente’ (for technique). Drain them. If using fresh asparagus, pr