Asparagus, artichoke and lobster salad

Name: Asparagus, artichoke and lobster salad
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 3 tablespoons salt; 500 ml (16 fl oz) white wine; 2 onions, finely sliced; 3 sprigs of fresh thyme; 1 leek, white part only, finely sliced; 2 celery sticks, finely sliced; 1 large carrot, finely sliced; 4 large artichoke hearts, from a jar or can; 20 whole fresh chervil leaves, to garnish; 60 ml (2 fl oz) walnut oil; 120 ml (4 fl oz) vegetable oil; 1 tablespoon chopped fresh chervil or chives; 24 stalks asparagus; 60 ml (2 fl oz) sherry vinegar; 4 tablespoons salt, extra; 1 French shallot, finely chopped; 3 uncooked lobster tails; 10 black peppercorns; 1 bay leaf

Preparation info

Serves
4

Difficulty
Complex
Ready in
1 hr 35

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

This is an elegant salad for a special occasion. The walnut oil adds a delicious nutty flavour to the dressing, but don’t be tempted to increase the quantity as it has a strong flavour.

Ingredients

Court Bouillon

1 large carrot, finely sliced
2 onions, finely sliced
2 celery sticks, finely sliced

Fish course
Pescatarian
Gluten-free

Method

To make the court bouillon, place all the vegetables with the thyme sprigs, bay leaf, peppercorns and wine in a large pot and bring to the boil. Cook for 5 minutes over high heat. Add the salt and 4 litres water and return to the boil. Add the lobster tails, bring to the boil a