Lobster with White Beans

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

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


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


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