Lobster and Vegetable Salad
Lobster and Vegetable Salad is a delicious and healthy meal. The lobster is boiled in court-bouillon, then cut into pieces and served on a bed of green beans and asparagus tips. It boasts a refreshing and light flavor, making it suitable for either a light snack or a main dish, especially during warm weather.
- 1 lobster (400 g)
- 200 grams green beans
- 200 grams asparagus tips
- 1 bouquet garni of fresh thyme, parsley, and bay leaves
- 1 glass of white wine
- 1 stalk of celery
- 1 onion studded with cloves
- 1 teaspoon of crushed gray and black pepper
Prepare a court-bouillon with one liter of water, the bouquet garni, the stalk of celery, the onion studded with cloves, and the crushed pepper.
Bring to a boil and add the live lobster.
Cook it for 15 minutes.
Remove it and let it cool.
Then peel it and cut it into sections two centimeters thick.
Also take the flesh from the claws.
Prepare the green beans.
After washing them, remove the tips and threads, cut the asparagus in half to keep the tips.
Cook the vegetables in boiling water for four minutes.
Drain them, put them on the serving dish and place the pieces of cold lobster on top.
Serve with a vinaigrette, a pink sauce, or an American sauce.
- Fat 67%
- Carbohydrates 7%
- Calories 26per person
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
As you embark on preparing the Lobster and Vegetable Salad, please consider the following:
- Ensure a gentle boil for the lobster in court-bouillon to achieve a rich flavor.
- Experiment with changing the dressing to suit your taste, whether it's a lemon garlic butter sauce or pesto.
- Use fresh vegetables to guarantee a vibrant taste and freshness.
- For an elegant presentation, adorn the dish with mint leaves or lemon slices before serving.
- Verify the lobster's doneness before serving.