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Lobster salad, avocado, mango, yuzu, japanese pickled ginger and puffed quinoa |

Risotto, pasta and Rice, Vegetables and Fruits, Fish, Seafood & Shellfish

A bright fresh salad, with poached lobster claws. A slight Asian influence and fresh flavors make this a summer classic.

Ingredients

Recipe for 4 servings

Lobster

1 Unit(s)

Court-bouillon cooked lobster

Garnishes

2 Unit(s)

Avocado

15 Ml

Yuzu juice

1 Tbsp

Japanese pickled ginger

1 Unit(s)

Yellow mango

Puffed quinoa

4 Handful(s)

Puffed quinoa

Preparation time: 30 min

Preparation

Peel and cut the avocados in small cubes, drizzle some yuzu juice on top to avoid oxidation.

Peel the mango and cut into nice slices.

Get the vegetable stock ready to cook the lobster.
Cooking the lobster

Bring your vegetable stock to a boil in a large stock pot.

Plunge the lobsters into the boiling stock. Leave them for 10-12 minutes. Remove the lobster and transfer directly to an ice bath.

Remove the flesh from the lobster shells once they have cooled down.
Garnishes

If you don't have access to puffed quinoa, just place your quinoa in a fryer to give it a nice crisp. This can also be accomplished in the oven.

Season the avocados and mangos lightly so as not to take away from their sweetness.
Plating

Place the avocado and mango in the center of the plate. Place ginger slices here and there. Finish the dish by placing the lobster claw on top of the salad and garnish with a little puffed quinoa.