Salad of Whitby Lobster ‘Niçoise’-Style with ‘Mollet’ Ledstone Quail Eggs, Marinaded Anchouies and Garden Beans

Name: Salad of Whitby Lobster ‘Niçoise’-Style with ‘Mollet’ Ledstone Quail Eggs, Marinaded Anchouies and Garden Beans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Starter - Serves two
Ingredients: mixed garden salad, leaves and edible flowers; a pinch of sea salt; 10 ml olive oil; 6 cherry tomatoes, halved; 80 g marinated anchovies; 6 quails’ eggs; 100 g green beans, topped and tailed; 50 g black olives; 50 g new potatoes, peeled, cooked and diced; 1 × 450-500 g native lobster, cooked for 10 minutes, split and dressed

Preparation info

Starter - Serves
two

Difficulty
Medium
Ready in
30 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THIS IS A FRESH, ZINGY SALAD, WHICH HAS REALLY GOT INTO THE BOOK BY A FLUKE, BUT THE NIÇOISE SALAD WOULDN’T BE ANYWHERE NEAR AS GOOD WITHOUT THE EGGS. HERE, WE HAVE USED QUAIL EGGS, BUT PHEASANT EGGS ARE ALSO BEAUTIFUL, AS ARE DUCK EGGS – AND WOULD BE A MORE SUBSTANTIAL MAIN COURSE. WHATEVER YOU DECIDE, IT’S BLOODY LOVELY!

Ingredients

1 × 450-500 g native lobster, cooked for 10 minutes, split and dressed
6 quails’ eggs
100 g

Starter

Method

Clean and prepare the lobster, remove the tail meat and slice into 5 or so thin slices, crush the claw meat and set aside.

Cook the quail eggs and green beans in separate pans of salted, boiling water for 2 minutes and 1 minute respectively, then refresh both in iced, or at least very cold, water. Drain well and mix the green beans

Ingredients

Method

Photos