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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.

L'idée déco

You can always replace the lobster with Nordic shrimps!


Recipe for 12 Tapas


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


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


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

Preparation time: 60.00 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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