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Salad De Homard Avec Champignons Sausage

chef.pierre's picture
Ingredients
  Small lobsters 20 Ounce (Two 10 Ounce Each, 300 Gram)
  Olive oil 1 Teaspoon
  Stock 2 Pint (1.2 Liters)
  Haricot verts 7 Ounce (200 Gram)
  Cepe 2 Ounce (50 Gram, Use Fresh)
  Fresh chanterelles 2 Ounce (50 Gram)
  Green asparagus tips 8
  Lettuce 1 Small
  Red chicory heads 2
  Truffle slice 4
  Basil leaves 16
  Hazelnut oil 1⁄4 Pint (150 Milliliter)
  Sherry vinegar 1 Tablespoon
  Shallot 1⁄4 Ounce, finely chopped (10 Gram)
  Freshly ground pepper To Taste
  Water 1 3⁄4 Pint (1 Liter)
  Dry white wine 1⁄2 Pint (300 Milliliter)
  Peppercorns 12 , crushed
  Thyme 1 Teaspoon
  Bay leaf 1
  Onion 2 Ounce, cut up into small pieces (50 Gram)
  Carrots 1 1⁄2 Ounce, cut up into small pieces (40 Gram)
  Salt To Taste
  Pepper To Taste, freshly ground
Directions

GETTING READY
1. Prepare the stock in a large dish by adding in the water, the white wine, peppercorns, thyme, bay leaf, onion and the carrot.
2. Season and simmer the mix for 10 minutes to form a thick stock
3. Add the lobsters to the stock and simmer for 5 more minutes
4. Remove and set aside to keep warm

MAKING
5. Wash the haricots verts
6. Cook them till they are crisp and then dip them into a bowl of cold water to refresh them.
7. Wash the cepes and the chanterelles
8. In a large pan, add the olive oil and then sauté the mushrooms till they are golden
9. Set aside on a warming plate till needed
10. Prepare the asparagus tips and cook them till they are crisp
11. Set aside till required
12. Dry the washed lettuce

FINALIZING
13. Arrange the leaves on the serving plates
14. Layer the haricots verts, cepes, the chanterelles, the chicory and the asparagus tips on top of the plates
15. Remove the lobster flesh from the lobster shells
16. Cut into small pieces and add them to the lettuce leaves along with the other vegetables.
17. Prepare a simple vinaigrette

SERVING
18. Pour the vinaigrette over the dish and garnish with truffle slices and basil leaves before serving

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Lobster
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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