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Scallop and lobster tartar aromatized with lemon vinegar, curly lettuce and brioche chips

Mains, Fish, Seafood & Shellfish

A fresh and light scallop and lobster tartar served with brioche chips.

Ingredients

Recipe for 12 Tapas

Tartar

120 Gr
Giant scallop (u10)
80 Gr
Lobster meat
3 Unit(s)
Green onion
2 Pinch(es)
Espelette pepper
2 Pinch(es)
Fleur de sel

Mayonnaise

1 Unit(s)
Egg yolk
5 Ml
Curcuma
75 Ml
Vegetable oil
20 Ml
Lemon juice
10 Ml
Liquid cane sugar

Garnishes

16 Leaf(ves)
Frisée salad
8 Thin slice(s)
Brioche bread
15 Ml
Lemon juice
  • Olive oil
  • Salt and pepper

Preparation time: 60 min

  • Preparation

    Place your brioche chips in the oven for 6 minutes to dry them out.  Finely chop the green onion and cut the scallops and lobster into small cubes.  Wash the lettuce leaves.

  • Mayonnaise

    In a mixing bowl, make your mayonnaise by starting off with egg yolks and turmeric and then whisk in the vegetable oil.  Finish off by adding the lemon juice and syrup.

  • Tartar

    In a bowl, combine the scallops and lobster cubes, the green onion, the Espelette pepper and fleur de sel.  Stir in 2-3 tablespoons of your mayonnaise.  Season to taste and serve as soon as possible.

  • Salad

    Make a simple dressing by combining the lemon juice and olive oil.  Use this dressing to season your salad.

You can always replace the lobster with Nordic shrimps!

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