Name: Lobster with White Beans
Yield: serves 4-6
Cuisine: Europe
Ingredients: handful fresh basil leaves – tom into small pieces; 1 medium carrot – peeled and finely diced; bundle parsley stalks; 1 large beef (marmande) tomato – skinned, de-seeded and cut into thin strips; optional lemon wedges to serve; 1 small onion – peeled and finely chopped; 4 tablespoons best olive oil – plus optional 2 spoons extra for dressing; ½ pint boiling water; ½ clove garlic – peeled and minced; 8 oz dry white haricot beans – picked over, rinsed and soaked overnight; pinch salt; meat of 1 freshly boiled lobster – cut into large dice; freshly ground black pepper; optional 1 shallot – peeled and finely chopped; 1 whole dried hot red chilli

Preparation info

serves
4-6

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Hybrid Mediterranean first-course salad. Serve with warm, white baguette for mopping up the juice.

Ingredients

meat of 1 freshly boiled lobster – cut into large dice
1 large beef (marmande) tomato – skinned, de-seeded and cut into thin strips

Europe
Pescatarian
September
Gluten-free
Spicy

Method

Boil soaked beans in plenty of fresh water in a covered pan over high heat for 20 minutes. Drain.

Heat 4 tablespoons olive oil in a heavy pan. Add onion and carrot and sauté until the onion is soft and both vegetables have begun to colour. Add garlic and stir around for a minute or two. Turn

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Ingredients

Method

Part of