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

Fish, Seafood & Shellfish

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

Note

You can always replace the lobster with Nordic shrimps!

Ideally, you should cook a whole lobster, keeping the tail for the main course and the elbows and claws for the starter (lobster meat).

Ingredients

Recipe for 4 servings

Tartar

120 Gr

Giant scallop (u10)

120 Gr

Lobster meat

2 Unit(s)

Green onion

2 Pinch(es)

Espelette pepper

2 Pinch(es)

Sea salt flakes

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

4 Thin slice(s)

Brioche bread

15 Ml

Lemon juice

Salt and pepper
Olive oil

Preparation time: 60 min

Preheat your four at 350 °F

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!

Ideally, you should cook a whole lobster, keeping the tail for the main course and the elbows and claws for the starter (lobster meat).

Cooking schedule

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