lobster roll, celery, green apples, cocktail sauce and avocado, baby spinach salad
Brunch, Burgers, Vegetables and Fruits, Fish, Seafood & Shellfish
IngredientsRecipe for 4
Lobster and bread
Avocado and dressing
- Salt and pepper
Preparation time: 45 min
Cooking the lobster
Put the lobsters in a big pan of boiling water for the amount of minutes indicated in the chef's tips section (l'astuce du chef)
Make a traditional mayo, 1 egg yolk, 1 table spoon of Dijon mustard, 1 table spoon of white vinegar, salt, pepper and 225 ml of vegetable oil.
Dice finely the apple and the celery stalk.
Dice the avocado and add some lemon juice so it doesn't turn brown too quickly.
Whisk all the ingredients of your dressing, season to taste.
De-shell the lobsters once they're cooked and cooled down, dice the flesh from tail, shredd the one from the claws.
- Cocktail sauce
Combine the ingredients together, season to taste.
In a bowl, mix the the lobster, the cubed avocado, the diced apple and celery. Add the cocktail sauce and carefully mix to combine, season with Espelette pepper et lime zest.
- Baby spinach
Before serving, mix the dressing with the spinach.
Warm up the bread in a hot pan with a little butter, once golden brown, fill them up with the lobster stuffing.
Once on the plate, place the baby spinach next to it.
|Lobster weight||As soon as the water is back to the boil, calculate:|
|335 g (3/4 de lb)||10 minutes|
|450 g (1 lb)||12 minutes|
|560 g (1 1/4 lb)||13 minutes|
|675 g (1 1/2 lb)||14 minutes|
|785 g (1 3/4 lb)||15 minutes|
|900 g (2 lb)||16 minutes|