Asparagus, artichoke and lobster salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
Summer: Le Cordon Bleu Home Collection

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.


Court Bouillon

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


  1. 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